Ingredients
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
Method
- Heat the oil in a large saucepan over medium-high heat.
- Add the pancetta, garlic and chilli and cook, stirring until pancetta is golden.
- Add the wine and cook until wine reduces by half. Add the pasta and stir to coat.
- 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.
- Divide pasta mixture among serving dishes. Top with the baked ricotta and parsley. Season with pepper and serve.
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