One-pan pancetta and chilli linguini

Throw together our one-pan pancetta and chilli linguini - the silky pasta cooks in its own sauce!

Ingredients

Instructions

1. Heat the oil in a large heavy-based frying pan, about 23 cm base measurement; cook the pancetta for a few minutes until starting to turn golden. Add the chilli and garlic and cook for just
   1 minute. Tip in the tomatoes and stock and stir together well, bringing the sauce to the boil.
2. Add the linguini to the pan, submerging it underneath the sauce. Cover the pan and simmer gently for
   2-3 minutes, then, removing the lid and using a fork, stir the pasta, separating the strands so they don't stick together. Cook the pasta uncovered, at a fairly active bubble, for a further
   10-12 mins, stirring every now and then, until it is cooked and tender, and the sauce has reduced and coats the pasta well.
3. Scatter in the fresh basil leaves, add the Parmesan if using it, and serve in warmed bowls with a good grinding of black pepper.

Nutrition