Tomato and Pancetta Sauce…Because Who Needs Ready Made Pasta Sauces?!

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I know, I know, I don’t usually cook savoury dishes; I am the cake and pastry chef in our house. However I’ve made an exception (or maybe it’s just the beginning, who knows) to share my recipe for my take on a tomato and pancetta pasta sauce.  It’s really quick and easy to make, way more nutritious that shop bought pasta sauce jars and incredibly inexpensive to make!

To make your own tomato and pancetta sauce, you’ll need:

  • 1 small onion cubed (red or white is fine)
  • 1 clove of garlic chopped into tiny pieces (or crushed if you prefer)
  • 100g pancetta (chopped into small pieces)
  • A glug of white wine (we keep a bottle of cheap white wine in just for cooking, it lasts for ages)
  • Half a teaspoon of dried oregano
  • Half a teaspoon of dried basil
  • 1 good handful of pasta per person
  1.  Fry your onion, garlic and pancetta in a pan on a medium high heat (the fat from the pancetta will be enough fat to fry with)
  2. A minute or two after you begin frying, add your white wine
  3. When the onions are soft, turn the heat down to medium low and add your tomatoes, oregano and basil; when you’ve brought your sauce up to a bubble, leave it to cook (so the tomato is just bubbling periodically). When your sauce thickens and dulls, it is ready to eat
  4. Meanwhile, cook your pasta in a different pan (I use a little oil in the boiling water to prevent the pasta from sticking)
  5. Add your pasta to your sauce and stir well to coat your pasta with the sauce
  6. If you wish, serve with a little grated parmesan

See, mega easy and very quick to make, and isn’t it satisfying knowing you’ve made your own pasta sauce from scratch?! You could even make it ahead of time as it stores well in the fridge or freezer – you’ve then only got to boil your pasta when you’re ready to use it.

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