Penne With Creamy Tomato Sauce And Pancetta

1. 1

   For the sauce, cook the tomato and oregano in a large frying pan over low heat, 10 mins. Remove oregano stalk and blend mixture in a food processor until smooth. Strain through a sieve, then return to pan and simmer 3 mins. Add cream and butter and simmer 5 mins to reduce it slightly. Season to taste.

2. 2

   Meanwhile, cook pasta according to package directions. Drain, then add the pasta to the pan with the sauce along with the pancetta. Stir together and heat gently over low heat. Spoon into bowls and sprinkle with the extra oregano leaves, to serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.