Serve in warm bowls garnished with chopped basil, Parmesan shavings and basil sprigs.
Ingredients
- 100 g pancetta or smoked bacon
- 100 g chorizo
- 400 g passata or crushed tomatoes
- 1 tblsp olive oil
- 2 finely chopped medium onions
- 2 finely chopped garlic cloves
- 0.5 finely chopped red chilli
- 0.5 finely chopped green chilli
- 1 tblsp tomato puree
- 1 tblsp balsamic vinegar
- 1 tblsp rich soy sauce
- 1 tblsp worcester sauce
- fresh ground black pepper
- salt
- 25 g parmesan cheese
- 10 fresh basil leaves
- 250 g conchigliette or penne
Method
- Add conghigliette to boiling salted water, cook according to directions -around 10 minutes.
- Meanwhile sauté the onions, garlic, chilli and black pepper over a medium heat in the oil until soft.
- Increase the heat and add the pancetta and chorizo and cook for around 3 minutes.
- Add the tomato purée and cook for 30 seconds or so.
- Add the passata and bring to the boil then, turn down the heat and add the balsamic vinegar, soy and Worcester sauces and half of the Parmesan and cook for a further minute or so.
- Finely chop most of the basil, add some to the sauce and keep the rest and some sprigs for garnish, check the seasoning.
- Strain the pasta, put back into saucepan and mix in the hot sauce.
- Serve in warm bowls garnished with chopped basil, Parmesan shavings and basil sprigs.
