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Tomato & vodka bucatini with crispy pancetta pangritata

Tomato & vodka bucatini with crispy pancetta pangritata

Angela Hartnett serves this recipe to Nick Grimshaw and guest Vanessa Williams on episode 10, season 6 of Dish, the Waitrose podcast. The dish is paired with Araldica Barbera D’Asti Superiore.  

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  • Serves4
  • CourseMain meal
  • Prepare5 mins
  • Cook10 mins
  • Total time15 mins

Ingredients

  • 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

Method

  1. Boil the pasta according to pack instructions, then drain and return to the pan.

  2. 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.

  3. 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 you like. 

And to drink...

On episode 10, season 6 of Dish, the Waitrose podcast, Angela pairs this recipe with Araldica Barbera D’Asti Superiore. This soft, warm, welcoming Italian red goes well with tomato pasta dishes. 

Nutritional

Typical values per serving when made using specific products in recipe

Energy

2,598kJ/ 619kcals

Fat

25g

Saturated Fat

9.7g

Carbohydrates

75g

Sugars

8.3g

Fibre

5.3g

Protein

22g

Salt

2.7g

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