Pasta all’Amatriciana

As we're about to go on holiday, I've spent the last fortnight trying to cook everything in the fridge. On our last night, all I have left is a vine of over-ripe tomatoes, one punnet of pancetta, a packet of ham, a tub of soft cheese and the end of a decent block of Pecornio. So that's super-quick pasta for tea then and sandwiches for the 4am drive to the airport. Hoorah!

Serves 3
300g spaghetti or bucatini
85g cubed pancetta
1 garlic clove, finely chopped
1 sprig semi-fresh rosemary
4 - 5 ripe tomatoes, roughly chopped
pinch of sugar
splash of balsamic vinegar
crushed chilli flakes and finely grated Pecornio, to serve


1 Cook the pancetta in a saucepan for 5 minutes or so until crispy. Lift out with a slotted spoon.

2 Meanwhile, cook the pasta in a large pan of lightly salted water.

3 Add the garlic and rosemary to the hot pancetta oil and sizzle for 30 seconds then lift out the rosemary sprig. Add the chopped tomatoes and sugar and cook gently for 10 minutes or so until pulpy. Using a hand-held blender, whizz until smooth. Return the bacon and rosemary sprig to the pan, check the seasoning and then toss with the cooked pasta.

4 Divide between bowls and serve with chilli flakes and plenty of cheese.