Maccheroncelli with Guanciale al Brandy Sugo

 

Fancy some quick pasta lunch? Try this recipe, it’s very tasty and prepared in less than 30 minutes, unless you want to let simmer the sugo for some longer for even more taste!
Ingredients for 2 persons:
300gr Pancetta (not our cat Pancy of course!), I used Guanciale aged in brandy. Basically any type of greasy bacon works.
300-400ml canned tomatoes
3 garlic cloves
2 spring onions
Small tin of peas
Oregano, Thym, Salt, Pepper, spicy olive oil, chilli flakes, bay leaves
500gr Pasta, me: Rummo Maccheroncelli
In a deep pan, fry the Pancetta without adding oil. When slightly brown, add garlic and onion, stir fry for 2-3 minutes, add 1-2 teaspoons of the spiced oil, thym and oregano.
Now add the Tomatoes and the salt, pepper, bay leaves and chilli flakes. Stir well. Add the peas and let simmer on low heat.
Meanwhile, boil water in a pan, add salt and the pasta, cook as per instructions. Me, usually 2 minutes less to really have them al dente.
Add the pasta to the sugo, stir well and serve. For those who like it, add grated Parmesan cheese. Buon appetito!
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