Pasta with Pancetta Tomato Sauce
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Difficulty:
easy
Difficulty
Preparation:
40 min.
Preparation
Ingredients
for
4
- Ingredients
- 600 grams Tomatoes
- 1 chili pepper
- 1 onion
- 1 garlic clove
- 100 grams Pancetta (or alternatively bacon without rind)
- 2 Tbsps olive oil
- salt
- freshly ground peppers
- 400 grams Flank Steak
- 60 grams Parmesan
Preparation steps
1.
Blanch the tomatoes for a few seconds in boiling water, rinse, peel, remove the seeds and dice finely. Halve the chile lengthwise, remove the seeds, rinse and finely chop. Peel the onion and garlic and finely chop.
2.
Cut the pancetta into very small pieces and lightly fry in olive oil in a large skillet. Add the onions and cook for 5 minutes over low heat. Add the garlic, chile and diced tomatoes, cover and simmer over low heat for about 12-15 minutes.
3.
Cook the Bavette pasta until al dente in plenty of boiling salted water according to package directions. Drain and mix well with the sauce. Season with salt and pepper and serve sprinkled with Parmesan.
