PANCETTA TOMATO AND PECORINO PAPPARDELLE WITH HERB PANGRATTATO

Smokey pancetta and crunchy herbed breadcrumbs with a pecorino and ricotta enriched tomato sauce.

prep
15 MINS
cook
10 MINS
serves
2
prep
15 MINS
cook
10 MINS
serves
2

Ingredients

  • 2 tablespoons extra virgin olive oil
  • 1 cup sourdough breadcrumbs
  • 2 tablespoon chopped fresh oregano
  • ΒΌ 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 1

To 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.


Tip

The chilli in the pangrattato balances the mildness of sauce.