A quick and easy Neil Perry Pasta!
In a heavy based saucepan heat the oil and add the garlic, pancetta lardons, chilli flakes, salt and sugar.
Cook until soft but not coloured, approximately 3 minutes.
If using canned tomatoes put a knife into the open can and cut the tomatoes roughly. If using fresh tomatoes, blanch, peel and chop them.
Add the tomatoes to the pan and simmer slowly for 20 minutes.
Serve with a quality durum wheat penne or other pasta, cooked al dente and shaved Reggiano Parmigiano.
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