| 100g Smoked Pancetta, diced | |
| 250g Tomatoes, peeled and chopped | |
| 200ml Double Cream | |
| 350g Farfalle | |
| 25g Parmesan | |
| 1 Chili, Optional |
| 1. | Heat the olive oil in a pan, add the pancetta and chili and cook over a medum heat for 5 minutes until lightly browned. |
| 2. | Add the tomatoes, season with salt and cook over a low heat for 25 minutes |
| 3. | Stir in the cream and cook over a very low heat for 5 minutes until thickened. Meanwhile cook the farfalle in a large pan of salted, boiling water until ad dente, the drain, tip into the sauce and cook. |
| 4. | Sprinkle with Parmesan and serve. |
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