Prep Time 10′   Cooking Time 15′   Serves 4


  • 500 g penne
  • olive oil
  • 2 slices pancetta
  • 1 small dried onion, finely chopped
  • 1 clove garlic
  • 1 hot chili pepper
  • 2 cups grated tomatoes
  • 2 tomatoes, finely chopped
  • Grated cheese
  • A little finely chopped basil
  • Salt
  • Freshly ground pepper
  • 125 g grated mozzarella


  1. Chop the pancetta into small cubes.
  2. Heat the olive oil in a pan and cook the pancetta until browned
  3. Remove it on a piece of paper.
  4. In the same pan, brown the onion and the chili pepper.
  5. Add the grated tomatoes.
  6. Simmer for 6-7 minutes until the sauce thickens.
  7. Add the chopped tomatoes, salt, and pepper, and the pancetta.
  8. In a pot boil the pasta, drain (make sure to keep some of that pasta water in case the sauce needs thinning) and add it to the sauce.
  9. Sprinkle with cheese and finely chopped basil.


Source: Argiro Barbarigou