sharing recipes from one generation to the next
This is a quick, simple and tasty sauce that can be prepared in the time it takes to boil a pot of water and cook the pasta. I think fusilli is the perfect shape to carry it. The pancetta can be replaced with bacon with a good result, and if you choose to use hot pancetta rolled with chillis you can omit the extra chilli from the recipe. Top with a generous grating of Parmagiano Reggiano, pour yourself a glass of decent red wine, buon appetito.
250g pancetta, sliced into thin strips
2 tablespoons olive oil
2 cloves garlic, finely chopped
Red chilli to taste, finely sliced (I used 1/2 a large red chilli)
3 cups tomato passata, preferably homemade
Salt and pepper to taste
Heat the oil, sauté the pancetta, chilli and garlic over a medium heat until the fat in the meat has rendered. Add the tomato and bring to the boil. Reduce the heat and simmer while the pasta is cooking. Season with salt and pepper to taste.