Name: Pennette with creamy tomato sauce
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4
Ingredients: 500 gram ripe tomatoes, diced; 2 sprigs oregano, plus extra oregano leaves to serve; 3/4 cup (180 millilitres) cream; 45 gram butter; 375 gram pennette; 100 gram thinly sliced pancetta, cut into 2cm strips

Pennette with creamy tomato sauce

Serves 4

Prep

10M

Cook

20M

Total

30M

Skip to Recipe

Ingredients

500 gram ripe tomatoes, diced

2 sprigs oregano, plus extra oregano leaves to serve

3/4 cup (180 millilitres) cream

45 gram butter

375 gram pennette

100 gram thinly sliced pancetta, cut into 2cm strips

Method

1.In a large frying pan on low heat, cook tomato and oregano 10 minutes. Remove oregano and blend mixture in a food processor until smooth. Pass through a sieve. Return to pan and simmer 3 minutes.

2.Add cream and butter and simmer sauce another 5 minutes to reduce slightly. Season to taste.

3.Meanwhile, cook pennette in a large saucepan of boiling, salted water according to packet directions. Drain and return to pan with sauce and pancetta, stirring gently. Serve scattered with extra oregano leaves.

Pennette, sometimes referred to as piccolini, is a mini penne.
Note

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Ingredients

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