Maccheroncelli o penne arrabbiati

Italian Mac 'n cheese with fresh tomatoes and Pancetta.
 

Recipe from: 29 April 2010
Preparation time: 10 mins
Cooking time: 30 mins
 
 

Ingredients

 
  • 500
    g
    maccheroncelli (broken ziti, bucatini or penne rigate)
  • 300
    g
    fresh, ripe tomatoes, peeled and chopped
  • 100
    g
    pancetta, diced
  • 60
    ml
    extra virgin olive oil
  • 1
    onion, finely chopped *optional
  • 2
    fresh red chilies, finely chopped (remove seed if you are sensitive to chilies)
  • Freshly ground black pepper
  • Sea salt to taste
  • Freshly shaved mature pecorino (to serve)
  • Freshly shaved mature parmigiano – parmesan (to serve)
Servings: Change Serving
 
 

Method

 
Boil a large pot of salted water and cook the pasta until al dente.

Heat up the olive oil, add the onion to sweat for a few minutes until soft, and then add the pancetta, the tomatoes and the chilies.

Season with black pepper but check and correct for piquancy.

Cook for a few minutes and stir every now and again to make sure that the sauce does not stick and burn (catch).

Add the drained pasta to the sauce and stir through.

Add the cheese and serve.

Note:  
 
You could make the sauce first and then cook the pasta to prevent it from becoming too soft.

You could allow each person to serve themselves with cheese, salt and extra olive oil at the table.
 

Read more on: recipe  |  italy  |  starch  |  sauté
 

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Tip of the day

 
Carving meat
Always allow your roast to rest for 5 to 15 minutes before carving so that the juices can be reabsorbed and the meat presents an even surface when sliced. Use a short- or long-bladed knife, and a two-pronged carving fork with a guard. To prevent the meat from losing juice, steady it with the flat of the fork, rather than piercing.
 

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