Farfalle with pancetta

Farfalle alla pancetta. Serves 4.

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

Pasta with courgettes and saffron butter

Farfalle Gialle e Verdi. I had this for dinner tonight. Rather nice, even if I do say so myself. :-) Serves 4

Pasta with courgettes and saffron butter ingredients

Pasta with courgettes and saffron butter ingredients

  1. Fry Courgettes in a little olive oil over high heat until transparent. Set aside
  2. Cook the pasta in boiling water until al dente.
  3. Melt the butter in a baine marie. Add the saffron and let it infuse.
  4. Mix the pasta with the saffron butter
  5. Add the fried courgettes and mix well.
  6. Sprinkle the grated cheese on top and serve
Pasta with courgettes and saffron butter finished dish

Pasta with courgettes and saffron butter finished dish