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A close up of farfalle pasta in a garlic and chilli sauce with a fork at the side. The bowl is vintage style in blue and white.
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Farfalle Pasta with pancetta, Chili and Garlic

Use the camera icon to toggle the step-by-step photos on and off. A delicious and simple farfalle pasta with pancetta, fresh chilli, garlic and a splash of cream.
Prep Time5 minutes
Cook Time15 minutes
Total Time20 minutes
Course: Main Course
Cuisine: Italian
Servings: 4 people
Author: Emily Wyper

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.
    Two photos showing pancetta getting fried in a pan with garlic and chilli.
  • 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.
    Two photos showing adding tomatoes, water and cream to the sauce.
  • 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.
    Two photos in a collage showing the sauce at the end of cooking and farfalle pasta being added with parsley and cheese.

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.

Nutrition

Calories: 623kcal | Carbohydrates: 80g | Protein: 19g | Fat: 25g | Saturated Fat: 10g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 10g | Trans Fat: 0.04g | Cholesterol: 43mg | Sodium: 373mg | Potassium: 575mg | Fiber: 5g | Sugar: 6g | Vitamin A: 1619IU | Vitamin C: 29mg | Calcium: 89mg | Iron: 3mg
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