Friday, 14 February 2014

Tomato and Pancetta Sauce

Olive oil
100g Pancetta, thinly chopped
1 red onion, finely chopped
1 chilli, deseeded and chopped
400g tinned chopped Italian tomatoes
Salt and pepper

Heat the oil in a pan, lightly sauté the pancetta and red onion and cook for ten minutes until golden. 

Add the chilli and tomatoes and stir together and simmer gently for around 20 minutes till reduced slightly.

Serve with pasta.

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