Pancetta (bacon) imbutini
- 250 g. red or mixed red-yellow imbutini
- 180 g fresh pancetta (bacon)
- 400 g skinned tomatoes in chunks
- 1 white onion
- Grated cheese
- Dry chilli pepper
Take the fresh pancetta, coarse-cut and sauté it in a large pan, letting it brown in its fat.
Add the chopped white onion and chilli pepper to the pancetta.
Add the chopped peeled tomatoes. Continue cooking for about 15-20 minutes, stirring occasionally.
After cooking, add the salt.
Cook the imbutini in a large saucepan in boiling, lightly salted water as per the instructions on the package. Drain them al dente and add them to the pancetta sauce.
Complete with a handful of grated cheese.
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