Ingredients
- 400 gwholewheat spaghetti
- 1 largeonion, diced
- 4 clovesgarlic, crushed
- 2birds eye chillies, sliced
- 1 x 400 g tinItalian crushed tomatoes
- 1 x 400 g tinStaffords Artichoke Hearts
- 125 mlchicken stock
- 125 mlcream
- 150 gsundried tomatoes, chopped
- Handfulfresh rosemary
- ½lemon, juiced
- 100 gItalian smoked pancetta
- For fryingolive oil
- To tastesalt and freshly ground black pepper
- To serveParmesan cheese
Made with Staffords
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Method
Preheat the oven to 180°C and line a baking sheet with baking paper.
Place the pancetta on the baking tray and bake for 10 to 15 minutes until crispy. Set aside.
Sauté the onion in a large saucepan with olive oil. Add the garlic, chilli and some freshly chopped rosemary and cook for a minute. Add the crushed tomatoes and simmer for 5 minutes. Season well.
Drain the artichoke hearts, slice into quarters and add to the pan along with the chicken stock and cream. Simmer for a further 5 minutes, then add the sundried tomatoes and lemon juice.
While the sauce simmers, cook the pasta according to the packet instructions until al dente.
Drain the pasta and add it to the saucepan with a splash of cooking water. Toss well.
Serve with a generous grating of Parmesan, some freshly chopped rosemary and broken shards of crispy pancetta.
