This quick and simple smoked pancetta and basil pasta sauce combines some of my favourite ingredients. Thanks to the richness of smoked pancetta, this sauce packs a whole lot of flavour while also being onion-free and garlic-free! The only prep you need to do is tear up some basil. Perfect!
Step 1
Start to gently heat the pancetta with a little olive oil in a pan and add a generous helping of black pepper (about 15 turns of your pepper grinder).
Keep on low for 8-10 minutes, stirring only occasionally. Feel free to make your pancetta as crispy as you like, but don't burn it! Aim for a nice golden colour.
Step 2
Add in your tin of peeled plum tomatoes, followed by a splash of water and gently simmer for a further 8 minutes.
Break up the tomatoes with a wooden spoon as they cook. No need to be too precious about it as they will fall apart by themselves to an extent.
Step 3
Tear or chop up your basil leaves and throw them in along with a pinch of sea salt. Cook for another 4 minutes, and you're done!
- Smoked pancetta and basil pasta sauce goes wonderfully with any pasta shape. However, I'd recommend something smooth like penne or tagliatelle so that the texture of the smoked pancetta cubes really stands out.
- This sauce is super customisable. Some additions I add regularly include: white wine (add in a small splash with the pancetta), fresh chilli and pecorino.
- Only got regular pancetta around but want that smokey taste? Add in a dash of smoked paprika with the pancetta.
