|300g||Cook Italian/Cook Italia Conchiglie Pasta shells|
|4 tablespoons||Olive Oil|
|1||Medium Carrot, finely diced|
|1||Medium Onion, finely diced|
|1 stick||Celery, finely diced|
|200g||Pancetta or thick Smoked Bacon, cubed|
|1 bottle||Cook Italian/Cook Italia Passata|
|1 tablespoon||Cook Italian/Cook Italia Tomato Purée|
|A handful||Fresh Basil, roughly torn|
|A pinch||Salt and Black Pepper|
|A good sprinkling||Cook Italian/Cook Italia Grated Italian Cheese|
Warm the Olive Oil in a pan on a medium heat, then add the crushed garlic and cook, stirring, for about a minute, until it is softened but not burnt.
Add the carrots, onion and celery and cook gently for 10 minutes, stirring occasionally until softened but not burnt.
Add the cubed pancetta and cook for a further 10 minutes until it’s browned and sizzling.
Turn the heat to low, then carefully pour in the Passata and the Tomato Purée with a pinch of salt and pepper and stir well, then let the sauce bubble gently for about 10 minutes whilst you cook the Pasta.
Cook the Pasta in a large pan of boiling water, with a pinch of salt, for 11 to 13 minutes. When it is how you like it – ‘al dente’, or slightly softer – drain it and tip the hot, drained Pasta into the sauce.
Add the fresh basil if using, and stir well until the Pasta is thoroughly coated in the sauce.
Serve immediately, offering Grated Italian Cheese and freshly ground black pepper for the truly Italian touch.