1 tablespoon olive oil 100 g/3 1/2 oz smoked pancetta, diced
1 fresh chilli, de-seeded and chopped 250 g/9 oz tomatoes, poeled and chopped
200 ml/7 fl oz double cream 350 g/12 oz farfalle
25 g/1 oz Parmesan choose froshly grated salt


1.Heat the olive oil in a pan, add the pancetta and chilli and cook over a medium heat for 5 minutes until lightly browned.
2.Add the tomatoes, season with salt and cook over a low heat for 25 minutes, Stir in the cream and cook over a very low heat for 5 minutes until thickened.
3.Meanwhile, cook the farfalle in a large pan of salted, boiling water until al dente, then drain, tip into the sauce and cook, Stirring constantly, for 30 seconds. Sprinkle with the Parmesan and serve.

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