Serves 4
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To serve:

  1. Heat the olive oil in a large pan over a medium-high heat. Add the pancetta and cook for 3-4 minutes until it browns slightly. Pour off all but two tablespoons of fat.
  2. Return the pan to the stove and reduce the heat to medium. Add the onions and cook for 3-4 minutes, then add the garlic and chilli flakes.
  3. Cook, stirring occasionally, for another 3-4 minutes or until the onions are translucent. Add a pinch of salt.
  4. Bring a large pot of salted water to a boil and cook the pasta for one minute less than the package directions. Drain the pasta, reserving a little of the cooking water.
  5. Add the red wine vinegar to the onions, using a wooden spoon to scrape up any sticky bits from the bottom of the pan. Simmer for 2-3 minutes, then stir in the tomato purée and cook, stirring, for two minutes.
  6. Pour in the tinned tomatoes and stir everything together. Simmer the pasta sauce for 6-8 minutes until it is thick and chunky.
  7. Stir the cooked pasta into the sauce. Serve topped with grated Parmesan and chopped basil.

Note: Bacon lardons can be used as an alternative to Pancetta, if you wish.

Nutrition Facts

Per serving: 476kcals, 16.5g fat (4.3g saturated), 60.4g carbs, 4.4g sugars, 21.6g protein, 2.1g fibre, 0.907g sodium