Dreamy creamy zucchini pancetta pasta…

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Dreamy creamy zucchini pancetta pasta...

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.

Ingredients

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
Tbsp rosemary
Sprinkle of dried crushed chilli
Olive oil
Black pepper

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.

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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.

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4 thoughts on “Dreamy creamy zucchini pancetta pasta…

  1. Wow.. This is almost exactly the creamy sauce my mother used to make. She did use lardons instead of panchetta, and penne instead of rigatoni, and added chopped paprikas, but for the rest, it’s the same. You’re inspiring me to make this dish once again!

    Like

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