Creamy Pancetta Pasta del Maresciallo

Serves 4

• 400 g penne pasta (14oz) or rigatoni, fusilli or spaghetti

• 200 g pancetta (7oz) cut into small cubes or bacon

• 400 g tomato passata (140z)

• 1 onion

• 3-4 tbsp extra virgin olive oil.

• 200 ml fresh cream (7floz) single or heavy cream

• 50 g Parmigiano Reggiano (2oz) grated

• salt for pasta and to taste

• freshly ground black pepper to taste

1. Cut the pancetta into to cubes (if necessary). Peel and chop the onion finely.

2. Put the extra virgin olive oil in a large pan or skillet and heat. Cook the onion for a couple of minutes until soft. Add and sauté the pancetta until it starts to brown.

3. Add the tomato passata, a pinch of salt and some freshly ground black pepper. Cook for 5 minutes over high heat then lower the heat and let it cook gently over low heat for another 10 minutes. Add the cream and mix. Cook for a further 5 minutes.

4. While the sauce is cooking put a pot of water on to boil for the pasta. Add salt once it starts to boil and bring to the boil again. Cook the pasta al dente according to the instructions on the packet.

5. Drain the pasta. Add it to the pan with the sauce, mix everything together and sauté for about 2-3 minutes over a high heat. Serve immediately with grated parmigiano and chopped parsley