Pasta with peas and pancetta

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Pasta with peas and pancetta

Pasta with peas and pancetta

Number of people

500 g penne or other pasta with a large hole

1 kg of fresh tomatoes or 2 medium cans of peeled tomatoes

1 medium onion

150 g pancetta in thin slices

3 tablespoons shelled peas (either fresh or frozen)

1 basil leaf (to taste)



Preparation: 30 min
Cooking time: 1 h
Step 1
Scald the tomatoes. Peel them and remove the seeds. Cut them into pieces.
Step 2
Chop the onion.
Step 3
Cut the pancetta into strips about 1 cm wide.
Step 4
In a little olive oil, brown the pancetta strips. Book them.
Step 5
In the cooking juices, sweat the onion. When it is transparent, add tomatoes, basil, pancetta and peas.
Step 6
Cover and simmer over low heat for about 1 hour. After this time, reduce the sauce a little if it was made from fresh tomatoes.
Step 7
Season with salt (little: the pancetta is already salty) and pepper.
Author's note
I prefer to make this dish with penne or rigatoni. The peas (it's a vice, I agree) will lodge in the holes of the pasta!

I add my grain of salt

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