Pancetta Pasta

Ingredients

Servings

4 1 2 3 4 5 6 8 10 12 14 16

US / METRIC

1.1 lb

Fusilli Pasta

1 cup

Pancetta

2 handfuls

Fresh Basil

2 2/3 cups

Tomato Passata

1/3

Onion

as needed

Extra-Virgin Olive Oil

to taste

Salt

20 3/4 cups

Water

Cooking Instructions

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Step 1

Boil the Water (20 3/4 cups) on the stove in a large pot.

Step 2

Chop up the Onion (1/3) , Fresh Basil (1 handful) , and Pancetta (1 cup) both into strips.

Step 3

Heat up 3 tablespoons of Extra-Virgin Olive Oil (as needed) in a frying pan on medium heat. Add the onion and let simmer for a minute. Add the pancetta and sauté for a few minutes.

Step 4

Pour the Tomato Passata (2 2/3 cups) into the pan and stir using a wooden spoon. Add a sprinkle of salt and a handful of Fresh Basil (1 handful) and stir through once again. Leave to simmer on a low-medium heat for at least 15 minutes.

Step 5

Once the water has boiled in the large pot, add a sprinkle of Salt (to taste) and mix to help dissolve. Cook the Fusilli Pasta (1.1 lb) according to the packet instructions as the cooking time of all brands of dry pasta vary.

Step 6

Strain the pasta and add it to the pan with the sauce. Smother the pasta with the sauce using a wooden spoon.

Step 7

Serve and enjoy!