Farfalle with pancetta

Farfalle alla pancetta. Serves 4.

• 360g farfalle
• 100g smoked pancetta, diced
• 250g tomatoes, peeled and chopped
• 1 fresh chilli (or dried), seeded and chopped
• 200ml double cream
• 25g parmesan cheese, grated
• olive oil

1. Heat a little oil in a pan. Add the pancetta and chilli and cook until the pancetta is lightly browned.
2. Add the tomatoes, season with salt and cook over a low heat for around 30 minutes. Reduce the heat to minimum and stir in the cream. Cook very gently until the sauce starts to thicken – about 5 minutes.
3. Cook the pasta, drain and add to the sauce. Cook for 30 seconds or so, stirring all the time, to allow the pasta to take up the sauce.
4. Serve topped with the parmesan.