Suino Nero and Tomato Penne

Ingredients

• 250g penne

• 100g M&S Collection Calabrian Suino Nero Pancetta with Black Pepper

• 2 echalion shallots, finely diced

• 2 garlic cloves, thinly sliced

• 1 red chilli, diced

• 1 tbsp tomato purée

• 400g tinned Italian chopped tomatoes

• 220g M&S Collection Extra Virgin Olive Oil and Garlic Flatbread

• 10g basil, leaves picked

• 20g parmesan, grated

4 servings

Calories~663 kcal

Protein~21 g

Carbs~85 g

Fat~26 g

Fiber~6 g

Sugar~6 g

Total recipe

Calories~2,650 kcal

Protein~85 g

Carbs~340 g

Fat~105 g

Fiber~22 g

Sugar~25 g

Method

• Step 1

  Heat the oven to 200°C/180°C fan/gas 6. Bring a large pan of salted water to the boil and cook the pasta for 9–11 mins, until al dente.

• Step 2

  Meanwhile, set a large pan over a medium-high heat. Add the pancetta and fry for 3–4 mins, stirring occasionally, until crisp and golden. Remove with a slotted spoon and transfer to a plate lined with kitchen paper, leaving the fat in the pan.

• Step 3

  Reduce the heat to medium, then add the shallots and garlic and cook gently for 5 mins until softened.

• Step 4

  Stir in the red chilli and tomato purée and cook for 1 min. Add the tinned chopped tomatoes and half of the fried pancetta back into the pan. Simmer gently for 10 mins until slightly thickened.

• Step 5

  While the sauce simmers, cook the M&S Collection flatbread to packet instructions.

• Step 6

  Using a slotted spoon, transfer the cooked penne directly into the pasta sauce, adding a ladleful of the pasta cooking water to loosen the mixture. Toss well to coat.

• Step 7

  Stir through most of the basil leaves and half of the parmesan.

• Step 8

  Divide the pasta between warm bowls and finish with a sprinkle of the remaining crispy pancetta, remaining parmesan and a few more basil leaves. Serve with warm garlic flatbread on the side.