Sunday, August 23, 2009

One Pot Pasta with Pancetta & Ricotta

Wave goodbye to mountains of washing up with this recipe that just uses one pot to create a meal that is hearty and full of flavour but leaves you with a bare minimum of cleaning up!

Serves 4


1 tbsp olive oil
200g pancetta or prosciutto diced
2 garlic cloves, crushed
½ tsp dried chilli flakes
½ cup white wine
400g dried rigatoni pasta
2 cups chicken stock
1 cup passata (tomato pasta sauce)
100g bought baked ricotta, thinly sliced
1/3 cup fresh continental parsley leaves

  1. Heat the oil in a large saucepan over medium-high heat.
  2. Add the pancetta, garlic and chilli and cook, stirring until pancetta is golden.
  3. Add the wine and cook until wine reduces by half. Add the pasta and stir to coat.
  4. Pour in the stock and tomato passata. Season with salt. Reduce heat to medium-low. Simmer, covered, stirring occasionally, for 20 minutes or until the pasta is al dente and the liquid has reduced and thickened.
  5. Divide pasta mixture among serving dishes. Top with the baked ricotta and parsley. Season with pepper and serve.

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