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Pappardelle,Tomato, Pancetta
Recipe details
A filling starter that uses the classic combination of pasta, tomatoes and pork.
Serves:
4
Contributor:
Rose Gray and Ruth Rogers
Ingredients
- 320 g egg pappardelle
- 6 plum tomatoes
- 150 g pancetta slices
- 2 dried chillies
- 100 g parmesan
- 150 g unsalted butter
- 150 ml double cream
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Recipe by Rose Gray & Ruth Rogers
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Each serving contains
Calories:
977kcal, 49% of your GDA
Sugar:
7g, 8% of your GDA
Fat:
69g, 99% of your GDA
Saturates:
41g, 205% of your GDA
Salt:
1.7g, 29% of your GDA
of your guideline daily amount
For further information on guideline daily amounts, please visit Tesco Healthy Living.
Method
To skin the tomatoes
- Make a slit in the side of each tomato, put in a bowl and cover with boiling water. Leave for ½ minute then remove into cold water. Peel as soon as they are cool enough to touch.
- Once you have skinned the tomatoes, deseed them and roughly chop the flesh. Cut the pancetta into 2cm pieces. Crumble the chilli and grate the parmesan.
- Melt the butter in a thick-bottomed pan, add the pancetta and chilli, and gently cook until the pancetta begins to colour. Add the tomato, season and gently cook for a further 10 minutes.
- Cook the pappardelle in boiling salted water until al dente. Drain and add the pasta to the sauce. Stir in half the parmesan.
- Serve with the remaining parmesan.
Cook's tip
Try to use a fatty stesa (salted and dried pancetta) in this recipe, slowly cooked to release its delicious juices. When choosing pancetta, look for even layers of fat and meat and a sweet perfume - a porky smell indicates lack of ageing and will affect the flavour of the sauce.
Copyright
© Rose Gray and Ruth Rogers 2005, River Café Two Easy.