Spicy Pancetta, Tomato and Basil Sauce with Tagliatelle

This thick and spicy tomato sauce is loaded with goodness and takes only minutes to prepare and cook. It makes a great sauce to stir through pasta or a chunky sauce to accompany chops or steaks.

• 1 tablespoon olive oil
• 150g (5oz) pack ready-diced pancetta pieces
• 1 medium size red onion, chopped finely
• ½ medium heat red chilli, de-seeded and chopped finely
• 1 large garlic clove, crushed
• 400g (14oz) baby plum tomatoes, cut into quarters
• 125ml (1/2 cup) water (or dry white wine)
• 2 tablespoons tomato purée
• Small handful fresh basil leaves
• 2 tablespoons fresh chopped flat leaf parsley
• Freshly ground black pepper
• 350 (12oz) dried tagliatelle
• 2 tablespoons coarsely grated Fontina cheese

1. Heat the oil in the pan over a medium setting. Add the pancetta, onion, chilli and garlic and fry gently, stirring occasionally, until the onion is beginning to soften and the pancetta begins to brown.

2. Stir in the tomatoes, water (or wine), tomato purée, half the basil leaves torn into shreds and half the chopped parsley. Season with pepper. Do not add any salt as the pancetta may provide sufficient saltiness to the recipe – taste later and adjust if necessary.

3. Cover with a lid and simmer quite briskly for 15 minutes.

4. Cook the tagliatelle in a large pan of lightly salted water to which a little olive oil is added. Cook as instructed on the packet. Drain well.

5. When the sauce has cooked for 15 minutes remove the lid and, if necessary, simmer for a few minutes without the lid to thicken the consistency – there should be little free liquid at this stage. Stir in the remaining shredded basil leaves and parsley, taste and adjust the seasoning. Tip the cooked pasta into the deep pan and turn the sauce and pasta together.

Serve immediately, sprinkled with the coarsely grated Fontina cheese.