Pancetta, Chilli and Basil Pasta
Add Your Own Photo to this RecipeServings
Prep Time
Cook Time
Ready In
Recipe: #34526
March 16, 2020
Categories: Dinner, Lunch, Main Dish, Pasta, Linguine, Vegetables, Onions, Italian, Easy/Beginner Cooking, One-Pot Meal, Pantry/Shelf, Quick Meals, Entertaining, Weeknight Meals, Stove Top, Fresh Tomatoes more
"From our weekday newspaper The West Australian. Times are estimated."
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 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 & Variations
No special items needed.
Related
Recipe Stories / Blog
Chicken Parmesan Bundles - With Spinach and Cream Cheese Filling
I am on a roll. And when I am on a role, I go all out. What, you ask? Pasta....
Recipe Stories / Blog
Fresh Tomato Basil Linguine
It's gonna be one of those nights. The kind of night when every recipe...
