Pancetta and Vegetable Tagliatelle

spiralized courgette and tagliatelle

Pancetta and Vegetable Tagliatelle

A delicious concoction dreamed up whilst I was in Webbs in Crickhowell, Wales. It didn't last long I can tell you!
ServesPrep / Cooking TimeDifficulty
4 45 minutes 1

Rich colours, tasty ingredients, a touch of the Italian Riviera on a plate and a great way to get veggies into the kids.

 

Ingredients

75g tagliatelle
2 tbsp olive oil
125g pancetta
1 onion, peeled and chopped
1 small courgette, sliced
2 cloves garlic, crushed and chopped
1 red pepper, chopped
1 yellow pepper, chopped
100g chestnut mushrooms, quartered
1 can Italian chopped tomatoes
1 tsp caster sugar
1.5 ml dried oregano.
Fresh basil leaves, torn
Freshly ground black pepper and sea salt to taste
125g parmesan cheese, grated

Method

  • Cook the pasta in boiling salted water until aldente, drain and set aside.
  • Meanwhile heat the oil in a large saucepan and gently fry the pancetta on a medium heat for 3 minutes.
  • Add the onions and garlic and continue to cook for 4 minutes until the onion has softened.
  • Add the red and yellow peppers and the courgette and cook for a further 4 minutes, stirring occasionally.
  • Add the mushrooms, tomatoes, sugar and oregano and cook on a low heat, simmering for 20 minutes or until the sauce has thickened.
  • Turn the heat right down then add the basil and the parmesan cheese, put the pan lid on and allow the cheese to melt.
  • Give the pasta a good stir, add a touch more parmesan and a good twist of fresh black pepper and serve with a green salad.
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