Pancetta, Chilli and Basil Pasta
Recipe: #34526
March 16, 2020
Categories: Linguine, Onions, Italian, One-Pot Meal, Fresh Tomatoes, Italian Dinner, more
"From our weekday newspaper The West Australian. Times are estimated."
Original is 4 servings
Ingredients
Nutritional
- Serving Size: 1 (496 g)
- Calories 771
- Total Fat - 68.5 g
- Saturated Fat - 4.9 g
- Cholesterol - 65.3 mg
- Sodium - 513 mg
- Total Carbohydrate - 18.1 g
- Dietary Fiber - 5.9 g
- Sugars - 3.3 g
- Protein - 32.4 g
- Calcium - 94.1 mg
- Iron - 4.9 mg
- Vitamin C - 16.7 mg
- Thiamin - 0.6 mg
Step by Step Method
Step 1
Heat oil in a large, deep frying pan over a medium to low heat and add pancetta, onion, garlic and chilli and cook, stirring occasionally, until soft and then add water, pasta, tomatoes, basil and crumbled stock cubes and season with salt and pepper.
Step 2
Bring to boil and then reduce heat and gently boil, stirring occasionally, for about 10 minutes, or until pasta is tender and most of the liquid is evaporated.
Step 3
Serve pasta with grated parmesan and garnish with extra basil leaves.
Tips
No special items needed.
0 Reviews
You'll Also Love
