Spinach, pancetta & caramelised onion pasta

Name: Spinach, pancetta & caramelised onion pasta
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Yield: 4
Ingredients: 1 tbsp olive oil; 2 onions, finely sliced; 130 g pack Cooks' Ingredients Beechwood Smoked Pancetta; 2 tbsp tomato purée; 350 g dried penne (or any paste shape); 450 g pack Essential Spinach, washed; 100 ml single cream

A comforting, family-friendly supper that requires very little hands-on time.

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Source of protein2 of your 5 a day

Serves4
CourseMain meal
Prepare5 mins
Cook25 mins
Total time30 mins

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1 tbsp olive oil
2 onions, finely sliced
130g pack Cooks' Ingredients Beechwood Smoked Pancetta
2 tbsp tomato purée
350g dried penne (or any paste shape)
450g pack Essential Spinach, washed
100ml single cream

Heat the oil in a large, lidded sauté pan over a medium heat. Add the onions with a pinch of salt, then cover and fry, stirring occasionally, for 8-10 minutes until soft. Uncover, add the pancetta and fry for 4-5 minutes, then add the tomato purée and fry for another 3-4 minutes until everything is sticky and golden.
Meanwhile, bring a large pan of salted water to the boil. When you add the tomato purée to the onions, add the pasta to the boiling water and cook for 1 minute less than pack instructions. Scoop out a mugful of the cooking water before draining.
Add the spinach to the sauté pan, in batches if needed, covering with a lid to help it wilt. Cook for 5 minutes until it has all completely wilted, then stir in the cream. Add the drained pasta and a glug of the cooking water, then stir over the heat for a final minute. Season with black pepper and serve with grated Parmigiano Reggiano, if you like.