|prep 20 mins cook 25 mins|
900g (2lb) ripe, full-flavoured tomatoes
2 tbsp extra virgin olive oil
115g (4oz) pancetta, cubed
1 onion, finely chopped
1 celery stick, finely chopped
2 garlic cloves, crushed
1 hot red chilli, deseeded and finely chopped
salt and freshly ground black pepper
600g (1lb 5oz) fresh tagliatelle or 450g (1lb) dried
1 - Put the tomatoes in a heatproof bowl. Nick each with the point of a sharp knife, then pour over enough boiling water to cover. Leave for 30 seconds, or until the skins start to split. Drain, leave to cool a little, then peel and roughly chop.
2 - Heat the oil in a heavy-based non-stick saucepan and cook the pancetta over a moderately high heat for 2-3 minutes, or until beginning to brown. Remove from the pan with a slotted spoon, leaving the fat behind, and transfer to a small plate. Reduce the heat.
3 - Add the onion and celery to the pan, and cook for 5-6 minutes, or until softened. Stir in the garlic and chilli and cook for 1 minute, then add the chopped tomatoes, and season to taste with salt and pepper. Simmer gently, stirring occasionally, for 15 minutes, or until the sauce is well reduced and thick.
4 - Meanwhile, cook the pasta in plenty of lightly salted boiling water, for 1-2 minutes if using fresh tagliatelle, or 10-12 minutes if using dried, or until the pasta is al dente. Drain well.
5 - Tip the pasta back into the pan, add the pancetta, and pour in the sauce. Gently toss together, season to taste with salt and freshly ground black pepper, and serve.
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