Tomato & vodka bucatini with crispy pancetta pangritata

Name: Tomato & vodka bucatini with crispy pancetta pangritata
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Yield: 4
Ingredients: 300 g bucatini or spaghetti; 1 tbsp olive oil; 77 g packs Cooks’ Ingredients Beechwood Smoked Pancetta; 1 ciabatta roll, torn into small pieces; 25 g pack flat leaf parsley, finely chopped; 300 g tubs No.1 Tomato & Vodka Pasta Sauce

This flavour-packed pasta is topped with an irresistible sprinkle of crunchy breadcrumbs and juicy nuggets of pancetta. Best of all, it’s ready to serve in just 15 minutes.

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Serves4
CourseMain meal
Prepare5 mins
Cook10 mins
Total time15 mins

Please note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.

300g bucatini or spaghetti
1 tbsp olive oil
2 x 77g packs Cooks’ Ingredients Beechwood Smoked Pancetta
1 ciabatta roll, torn into small pieces
25g pack flat leaf parsley, finely chopped
2 x 300g tubs No.1 Tomato & Vodka Pasta Sauce

Boil the pasta according to pack instructions, then drain and return to the pan.
Meanwhile, heat the oil in a large frying pan, then cook the pancetta and bread for 6-7 minutes over a medium heat, until crisp and golden, stirring often. Stir in the parsley.
Heat the tomato & vodka sauce according to pack instructions, then stir into the drained pasta. Divide between bowls and sprinkle over the pancetta pangritata.

Cook’s tip

It’s important to stir the pangritata regularly so that any small crumbs at the bottom of the pan don’t burn. Use all the parsley in the pack, if liked.

Typical values per serving when made using specific products in recipe