Farfalle Pasta with Pancetta, Chilli and Garlic
Updated Mar 18, 2026, Published Jun 13, 2017
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This easy farfalle pasta is creamy and comforting, made with garlic, chilli and pancetta. It’s super quick and easy, coming together in just 20 minutes, making it perfect for busy weeknights!
Quick recipe overview
- Time – 20 minutes
- Flavour – creamy and garlicky with a subtle kick of chilli.
- Perfect for – quick weeknight dinners
Although I love to cook and spend hours on a slow Sunday afternoon making fresh homemade pasta, ravioli or tagliatelle with a rich and delicious meat ragu.
Weeknights are a different story. They’re always busy, and dinners often need to be quick, easy and full of flavour.
A simple bowl of pasta is often a go-to in our house, and this easy farfalle pasta with garlic and chilli is perfect for those nights.
The creamy tomato sauce is quick and comforting, made with salty pancetta and just the right kick from fresh red chilli. Serve it with some Parmigiano, crusty bread or homemade focaccia to mop up every bit of the sauce.
Ingredient notes
Pin this now to find it later
Pin It- Farfalle pasta – Farfalle means ‘butterflies’ in Italian, but is commonly known as ‘bow tie pasta’ in English. It’s great for clinging onto creamy sauces like this and is really easy to eat. You can use this or another short pasta shape, such as rigatoni or penne.
- Chopped tomatoes – use good-quality tomatoes if possible, as they make a world of difference. I use and love Mutti as it’s readily available in most stores. For a richer tomato flavour, you can use the same amount of passata (tomato puree US) instead.
- Pancetta – you can also use guanciale, but you may need to remove some excess fat after frying. You can omit the pancetta altogether for a meat-free option.
- Red chilli – depending on the heat level, I tend to use between 1/2 to 1 whole chilli and remove the seeds before using.
- Fresh parsley – you could also use fresh basil instead.
Top tip!
Sauce thickening too much? If your sauce has reduced too much before your pasta is ready, just adjust the consistency with a splash of pasta water.
Yes, you can prepare the sauce up to 2 days in advance and keep it stored in the fridge. Add some pasta water to loosen it when reheating.
The pasta will keep well for 1-2 days in the fridge and can be eaten hot or cold.
More delicious pasta to try
If you’ve tried this easy farfalle pasta or any other recipe on the blog please let me know how you got on in the comments below, I love hearing from you! You can also follow us on Facebook, Instagram and Pinterest to see more delicious food and what I’m getting up to.
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Farfalle Pasta with pancetta, Chili and Garlic
Ingredients
- 14 oz (400g) farfalle pasta, (or other small shape)
- 4.5 oz (50g) pancetta, cubed
- 14 oz (400g) chopped canned tomatoes
- 1/2 – 1 fresh red chili, finely chopped (see notes)
- 2 cloves garlic, finely chopped
- 1/3 cup (80ml) heavy cream, (double cream UK)
- 1 tablespoon olive oil
- 1 small bunch fresh parsley, finely chopped
- Parmigiano Reggiano, for serving
- salt
Instructions
- Bring a large pot of salted water to a boil.
- Heat a large pan on a medium heat and add the olive oil. Add the pancetta and fry for a few minutes until lightly golden and crispy.
- Next, add the finely chopped garlic and red chilli. Fry for 1-2 minutes, then add the tomatoes. Fill the empty can with around 1/4 cup or 60ml of water and swirl to loosen any remaining tomato then add it to the sauce.
- Bring the sauce to a gentle simmer and cook for 5 minutes, then add the cream.
- Add the pasta to the salted boiling water and cook until al dente. Let the creamy sauce simmer gently until your pasta has cooked. If the sauce reduces and thickens too much, add a splash of pasta water to loosen it.
- Once the pasta is ready, add it to the sauce and stir until fully coated. Add some chopped fresh parsley and a grating of Parmigiano Reggiano, then serve.
Notes
- Note on red chilli – as all chillies can vary, use between 1/2 to 1 whole red chilli depending on your heat preference. I remove the white membrane and seeds before finely chopping.
- Meat-free option – omit the pancetta or swap it for a shallot.
Helpful Info for All Recipes
- I always use extra virgin olive oil in all of my recipes unless stated otherwise
- When I use canned or jarred tomatoes of any kind I always use Cirio or Mutti brands for the best results and flavour.
- All vegetables are medium sized unless stated otherwise
- All recipes are tested and developed using a fan (convection) oven
- Find out more about how nutrition is calculated.
- Check out our must have Italian Pantry Staples.
- You can also find all our Essential Kitchen Tools for Italian Cooking.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Hi there, could you use cherry tomatoes instead of tinned tomatoes?
Hi Sarah, I’ve never tried using cherry tomatoes for this recipe before but you could try chopping them in half and cook them down in a large frying pan. Try mashing them with a fork to create a chunky, rustic tomato sauce. You might need a pinch of sugar if the sauce is a little acidic.
Looks so simple and delicious – the best kind of pasta dish! What kind of canned tomatoes do you usually use?
Thank you Tara. I normally use Cirio tomatoes, I find them to be the best for flavour.
This looks so delicious. Pasta for weekends is the best. My hubby will love this. I’m saving it to try. Yum!
Thanks so much Natalie, I hope you enjoy!