Serves
2
Prep Time
15 minutes
Cooking Time
10 minutes
Ingredients
- 2 tablespoons extra virgin olive oil
- 1 cup sourdough breadcrumbs
- 2 tablespoon chopped fresh oregano
- ¼ teaspoon dried chilli flakes
- 2 tablespoons finely grated parmesan
- 100g chopped pancetta
- 400g jar Providore d'Italia Sugo with Pecorino Romano
- 250g fresh pappardelle or 180g dry pappardelle
- Fresh basil leaves, for garnish
Method
STEP 1To make pangrattato, heat oil in a medium non stick frypan over medium heat. Add breadcrumbs and oregano and cook for 2-3 minutes or until breadcrumbs start to become golden, add chilli flakes and cook a further 30 seconds. Remove from pan into a bowl, allow to cool slightly, add parmesan and stir to combine.
STEP 2
Add pancetta to same pan and cook 3-4 minutes or until golden and crisp. Add Providore d'Italia Sugo and simmer for 3-4 minutes. Season to taste.
STEP 3
Meanwhile, cook pappardelle following packet directions. Toss drained pasta through warm sauce. Serve sprinkled with pangrattato and basil.
Tips
The chilli in the pangrattato balances the mildness of sauce.