PER SERVING
SERVES 4
268 CALORIES
3.8G FAT
PREPARATION TIME 10 MINUTES
COOKING TIME 25 MINUTES
225g (dry weight) pasta shapes
1 vegetable stock cube,
4 × 15g slices pancetta, cut into strips
1 small red onion, finely chopped,
1 garlic clove, crushed,
225g chestnut mushrooms, sliced
2 baby courgettes, finely diced,
pinch of cayenne pepper
1 × 400g can chopped tomatoes,
2 tablespoons chopped fresh chives
1 Cook the pasta in a large saucepan of boiling water with the stock cube.
2 Heat a non-stick pan, and dry-fry the pancetta, onion and garlic and until soft.
3 Add the mushrooms and courgettes, and continue cooking for 2–3 minutes. Add the remaining ingredients and simmer gently for 5–6 minutes.
4 Drain the pasta thoroughly, arrange on warmed plates and pour the sauce over the top. Garnish with the chives.
TIP You can also use this sauce for grilled meat and fish or as a topping for toast or jacket potatoes