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Serves 4. Preparation 15minsIngredients350g of dried penne 100g of cubetti pancetta (cubed Italian smoked bacon) 350g jar of Sacla' Whole Cherry Tomato and Basil sauce 150g of Buffalo Mozzarella, drained & roughly chopped fresh basil leaves, to garnish grated Grana Padano cheese, to serve sea salt and freshly ground black pepper MethodCook the penne in a large pan of water long enough for it to be firm and al dente rather than soft. Drain and leave for a few minutes. Meanwhile, heat a non-stick frying pan over a medium-high heat until very hot. Carefully add the cubetti of pancetta and cook for three to four minutes until brown and crisp. Drain the pancetta on kitchen paper and wipe the excess oil from the frying pan. Using the same pan return it to the heat and pour in the Sacla' Whole Cherry Tomato and Basil sauce. Bring to a gentle simmer before adding the cooked pancetta. This is where the magic happens - add the sauce along with the cubed Mozzarella to the pasta and stir well. The heat of the pasta and sauce will melt the Mozzarella into long gooey strings of lovely Italian cheese. Season to taste, sprinkle with freshly grated Grana Padano cheese and, as a final flourish, garnish with a few fresh torn basil leaves. |
