Pancetta (bacon) imbutini

  Luca Tommasi


  • 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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P.IVA 03716041201

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