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Angela Hartnett's rigatoni with tomato & pancetta

Angela's rigatoni dish is filling and full of fantastic flavour.

Ingredients

  • 500g rigatoni
  • 5 tbsp olive oil, plus extra for drizzling
  • 200g pancetta, diced
  • 1 onion finely chopped
  • 2 x 400g cans plum tomatoes
  • 1 garlic clove
  • 2 tbsp tomato purée
  • Pinch of sugar
  • 1 sprig of rosemary
  • 1 tbsp chopped fresh flatleaf parsley
  • Handful of freshly grated parmesan
  • Salt and freshly ground black pepper

Method

  1. To prepare basic tomato sauce, heat olive oil (4 tbsp) in a pan over a medium heat.
  2. Add the onion and cook for 5 minutes.
  3. Add the chopped tomatoes to the pan along with the garlic, tomato purée, sugar and rosemary. Lower the heat and simmer for 25 – 35 minutes.
  4. Bring a large pan of salted water to the boil and add the rigatoni. Reduce the heat and simmer for 10 minutes, or according to packet instructions, until al dente.
  5. Heat the oil in a large frying pan over a medium heat. Add the pancetta and cook, tossing occasionally, until it is golden brown on all sides, about 3 – 4 minutes.
  6. Add the tomato sauce to the pancetta, reduce heat and simmer for 2 – 3 minutes.
  7. Drain the rigatoni and add it to the tomato sauce. Check the seasoning and adjust if necessary.
  8. Stir in the parsley and serve immediately with Parmesan and a drizzle of olive oil.

Goes well with...

Morrisons Italian Merlot

Morrisons Italian Merlot

"Merlot grapes give soft fruit flavours of plum and cherry"

Perfect with..."Ideal with pasta or risotto & great by itself"

Grape:
Merlot
Country:
Italy
Price:
Under £5
Region:
Veneto
International Wine Challenge 2011 Commended
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4 Serves 4 people
10 Preparation time of 10 mins
40 Cooktime for 40 mins

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