One of those cold damp nights that needed a solidly substantial yet velvety pasta dish to nourish the nerves, soften the stress and warm the marrow. I decided to cobble together two of my favourite pasta dishes – both on this blog – and it worked perfectly. The creamy tomato pasta with the lardons and courgette pasta. But instead of lardons I had some wonderfully fragrant strips of pancetta. Washed down with a rugged French wine this was a delight.
300 gm of rigatoni pasta – soaks up the creamy sauce
12 baby plum toms
I clove garlic finely chopped
8 strips of pancetta
1 courgette / zucchini cubed
100 ml of cream
Sprinkle of dried crushed chilli
Pan fry the courgette in the olive oil for about 5 minutes then add the garlic. Continue til the courgette begins to brown then add the tomatoes. Add the chilli and the rosemary.
Just to warn you at this point – the aroma is stunning!
Put the pasta on- takes 11 minutes normally.
Fry the courgette mix gently for around 8 minutes then add the pancetta. Once the pancetta starts to crisp, about two minutes, add the cream. After a minute add a grind of black pepper.
Drain the pasta and spoon over the creamy mixture.
A super autumnal dish.