Macaroni With Creamy Sun-Dried Tomato and Pancetta Sauce |
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Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 2 |
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This is the weeknight version of my Gnocchi Bake With Pancetta and Red Onion- same great flavour but quicker and easier to make. If you use another type of pasta, you may need 2 cups as macaroni is small and dense. Also feel free to substitute bacon for the pancetta- it works just as well. Ingredients:
1 tablespoon olive oil |
4 ounces pancetta, cubed (can easily substitute bacon) |
1 3/4 cups macaroni, uncooked |
1 red onion, peeled and diced |
2 garlic cloves, crushed |
1 1/4 cups chopped tomatoes (about 1 small can) |
4 tablespoons sun-dried tomato paste |
1 cup mascarpone cheese |
8 -10 fresh basil leaves, finely chopped |
parmesan cheese, to top (optional) |
Directions:
1. Heat the oil in a skillet and add the pancetta. Cook over a medium heat, stirring frequently, for 1 minute.
2. Start cooking the macaroni according to the package directions.
3. Add the red onion and garlic and cook, stirring, for a further 5 minutes, or until the pancetta is cooked and the onion softened.
4. Stir in the chopped tomatoes, sun-dried tomato paste, and mascarpone cheese. Simmer over a low heat for 5 minutes.
5. Add the chopped basil to the pancetta sauce mixture and stir. Pour the sauce over the cooked and drained macaroni and toss gently to coat it.
6. Sprinkle over some parmesan cheese if desired and serve!
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