Pancetta and cherry tomato pasta

This recipe is an absolute winner. Easy to cook, quick to prepare and if you’ve got a bottle of open white knocking about your house, then pretty cheap too.
For me this is the perfect meal for the first few days of the week. Quick and it uses up that bit of plonk from the fridge/buy a bottle and have a glass while you cook! The rest of it you can grab for the cupboards! Here it is in all it’s glory. Enjoy.

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Feeds 2 greedy pigs, as usual.

Ingredients:
200g of pancetta, diced
2 red onions, thinly sliced
1 clove of garlic, finely chopped
1 tin of cherry tomatoes
1 tbsp tomato purée
1 tsp chilli flakes
1 tbsp chopped parsley
30g grated Parmesan
1 large glass of white wine
200g spaghetti

First things first, boil the kettle, I usually bloody forget to!
Fry your pancetta in a frying pan with just a splash of oil until it is a rich, dark golden colour. Really take your time with these, they are the base seasoning and umami flavour of the dish.

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Once your pancetta is brown get a big pinch of salt into your boiling water and chuck in your pasta.
Next throw in your thinly sliced onions and fry. Again get some colour on them, you need to cook them fairly quickly. Once their brown and cooked, add your garlic and chilli flakes and fry for a minute.
Now add your wine and boil it hard until it reduces by at least half. Make sure you stir well and get all of the coloured bits off the bottom of the pan.
Add your tinned cherry toms and tomato purée and cook for a few minutes until the sauce is a nice thick consistency.
Season lightly as the pancetta is highly seasoned, but I like loads of pepper!
After 8-9 minutes drain off your pasta and put it back into the same pan that you cooked it in and pour over the sauce. Toss it together and plate up. Garnish with grated Parmesan and a sprinkle of chopped parsley.

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