Ingredients

The following ingredients have 4 Servings
  • 1 clove garlic (finely chopped)
  • 1 cup smoked pancetta (cubed (100g))
  • 14.1 oz penne pasta ((400g))
  • 1/4 cup ricotta (good quality (50g))
  • 1 1/4 cups crushed strained tomatoes (passata (250g))
  • 1/3 cup reserved pasta water (plus 3-4 tbsp if needed (125ml))
  • 1 tbsp oregano dried
  • 1/4 cup red wine ((60ml))
  • 0.7 oz parmesan plus extra for seasoning ((20g))
  • 1 pinch salt and pepper (, to season)

Instruction

  • Bring a large pot of salted water to the boil and cook the penne pasta according to packet instructions. 
  • Add the pancetta to a large pan and fry for 1-2 minutes until it starts to brown. There should be enough oil in the pan from the pancetta at this point but if not add 1/2 tbsp olive oil.
  • Add the garlic and oregano and fry for 30 seconds then add the red wine and reduce for 1 minute. Add the passata and 1/3 cup (125ml) of reserved pasta water. Cook the sauce for 3-4 minutes until it has reduced then turn off the heat. Season with salt and pepper.
  • Add the ricotta and parmesan and stir until completely combined with the tomato. Place back on the heat and add roughly 3-4 tbsp of the pasta water. 
  • Add the drained pasta and toss until completely coated in the sauce. Top with an extra dollop of ricotta and sprinkling of pepper if desired.