Ragu Pappardelle Tagliatelle
Pancetta and Chilli and Ragu with Pappardelle PEAT’D Chilli sauce gives the warmth, but also smoky deep flavour to this ragu. Salty, caramelised pancetta lardons balance out the warming, deep flavour from the tomato sauce.
Serves:
40 mins
Ingredients
- 100g of smoked pancetta lardons
- 25g of salted butter
- 1 tsp of dried oregano
- 1 clove of garlic, thinly sliced
- 1 red chilli, deseeded and finely chopped
- 1 jar of PEAT’D Chilli Sauce
- 200g of cherry tomatoes, halved
- 150g of dried pappardelle
Method
Step 1
To start, add the pancetta to a large sauté or frying pan and place onto a medium heat.
Step 2
Fry for around 5 minutes or until the meat has gained a good golden brown caramelisation all over.
Step 3
After 5 minutes add the butter along with the oregano, garlic and chilli.
Step 4
Fry for a further 2 minutes until fragrant before pouring in the PEAT’D Sauce. Scrape the bottom of the pan to deglaze and release any flavour stuck to the bottom. Then leave to simmer for 20 minutes
Step 5
Meanwhile, place a large pan of water on to boil for the pasta.
Step 6
After 10 minutes add the cherry tomatoes to the sauce and season well with salt and pepper. Simmer for a further 10 minutes whilst you cook the pasta.
Step 7
Add the pappardelle to the boiling water and cook until al-dente or according to the instructions on the packet.
Step 8
Once the pasta is cooked drain and add to the pan with the sauce. Toss over the heat for a minute or so until well combined.
Step 9
Divide between 2 bowls and serve immediately.
