Pasta with Pancetta Tomato Sauce

Ingredients

• 600 g tomatoes
• 1 chili pepper
• 1 onion
• 1 Garlic clove
• 100 g pancetta (or thick-cut bacon without rind)
• 2 tbsp olive oil
• Salt
• pepper (ground)
• 400 g bavette pasta
• 60 g Parmesan

Instructions

1. 1.

   Blanch the tomatoes for a few seconds, shock in ice water, peel, seed and dice finely. Halve the chili pepper lengthwise, remove seeds, wash and finely chop. Peel and finely chop the onion and garlic.

2. 2.

   Dice the pancetta very small and lightly brown it in olive oil in a large pan. Add the onions and simmer on low heat for 5 minutes. Add garlic, chili and tomato cubes; cover and let simmer over low heat for about 12–15 minutes.

3. 3.

   Cook the bavette pasta in plenty of boiling salted water according to package instructions until al dente, drain, let rest and mix well with the sauce. Season with salt and pepper and serve sprinkled with parmesan.