Mel and Mal's Pancetta and Vegetable Tagliatelle

  • 75g tagliatelle
  • 2 tbsp olive oil
  • 125g pancetta
  • 1 onion, peeled and chopped
  • 1 small courgette, sliced
  • 2 cloves garlic, crushed and chopped
  • 1 red pepper, chopped
  • 1 yellow pepper, chopped
  • 100g chestnut mushrooms, quartered
  • 1 can Italian chopped tomatoes
  • 1 tsp caster sugar
  • 1.5 ml dried oregano.
  • Fresh basil leaves, torn
  • Freshly ground black pepper and sea salt to taste
  • 125g parmesan cheese, grated

A delicious concoction dreamed up whilst I was in Webbs in Crickhowell, Wales. It didn't last long I can tell you!

Rich colours, tasty ingredients, a touch of the Italian Riviera on a plate and a great way to get veggies into the kids.

Serves : 4        Prep/Cooking Time : 45 mins


Cook the Pasta and begin the Sauce

Cook the pasta in boiling salted water until aldente, drain and set aside.

Meanwhile heat the oil in a large saucepan and gently fry the pancetta on a medium heat for 3 minutes, then add the onions and garlic and continue to cook for 4 minutes until the onion has softened

Add the Veg

Add the red and yellow peppers and the courgette and cook for a further 4 minutes, stirring occasionally.

Now add the mushrooms, tomatoes, sugar and oregano and cook on a low heat, simmering for 20 minutes or until the sauce has thickened.

Turn the heat right down then add the basil and the greater parmesan cheese, put the pan lid on and allow the cheese to melt.

Serve and Enjoy!

Give the pasta a good stir, add a touch more parmesan and a good twist of fresh black pepper and serve with a green salad.

MJ Harradine Ltd. Registered number 04633171
1 Yardley Way, Belper, Derbyshire DE56 0ES