Farfalle Pasta with pancetta, Chili and Garlic
A delicious and simple farfalle pasta with pancetta recipe with fresh chili, garlic and a dash of cream. This simple pasta dish makes a great quick weeknight meal that's delicious eaten hot or cold.
Servings: 4 people
Ingredients
- 11.2 oz (320g) farfalle (bow tie) pasta
- 1.7 oz (50g) smoked pancetta , cubed
- 14.8 oz (420g) chopped tinned tomatoes , high quality
- 1/2 fresh red chili
- 2 cloves garlic
- 3.5 fl oz (100ml) water
- 3.5 fl oz (100ml) cream
- 1 tbsp oilve oil
- 1 small bunch parsley
- salt and pepper
Instructions
- Bring a large pot of salted water to a boil. Add the olive oil to a large pan. Add the pancetta then finely chop the red chili and garlic and add to a pan. Stir the mixture and let the pancetta brown slightly. Add the farfalle pasta to the boiling water and cook according to packet instructions until al dente.
- Add the chopped tomatoes and water to the pan with a pinch of salt and pepper and stir. Let simmer for 4-5 minutes. Add the cream, stir and let it simmer again for around 3 minutes or until the pasta is cooked.
- Drain the pasta and add to the pan with some finely chopped parsley. Stir until the pasta is thoroughly coated in the sauce, serve.
Notes
Please note this recipe was tested and developed using metric measurements all imperial measurements are approximate.
Nutrition
Calories: 491kcal
