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Ingredients
- • Olive oil
- • 2 thick slices of pancetta cut
- • 1 big onion minced
- • 3 garlic cloves minced
- • 4 little peppers finely minced
- • Or ¼ teaspoon of cayenne pepper
- • 1/2 cup of white wine
- • 1 can (28 oz) Italian tomatoes
- • Some cooking liquid
- • Salt and pepper
- • 1 lb. spaghettini
- • Minced basil
- • Grated parmesan
Preparation
Step 1
In a casserole, warm up the olive oil and brown the pancetta. Add the onion and sauté lightly. Add the pepper or the cayenne. Add a little of the wine to wet. Season well but be careful as the pancetta is already salted.Add the tomatoes and a little of the cooking liquid.Simmer for 10 minutes. Cook the pasta accordingly.Drain and add to the sauce mixing well.When ready to serve add finely minced basil. Serve with grated parmesan. Note : Gilbert uses a creuset pan to cook the sauce directly on the fire.