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This is a delicious cold-weather dish. Chillies, tomatoes and pancetta are a classic combination and really hit the spot.
First make the tomato sauce. Heat the oil in a large pan and gently fry the garlic and the shallot until light brown. Add a few basil leaves and then add the tomatoes. Stir and cook gently for 30-40 minutes until reduced into a thick sauce. Season with salt and pepper, and add the remaining basil.
Fry the pancetta and the dried chillis in the olive oil until the pancetta is crispy. Add the red wine and allow it to reduce before adding the tomato sauce and the oregano. Simmer and serve with penne and parmesan. Test seasoning and add salt and pepper as needed.
Add the cooked and drained pasta to the sauce pan, mix well and serve with a sprinkling of Parmesan cheese, if desired.
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