Linguine with Pancetta and Chilli

Serves: 4
Preparation Time: 10
Cooking Time: 15


  • 400g dried linguine
  • 1 tbsp olive oil
  • 150g pancetta, sliced
    (could substitute panetta for streaky bacon)
  • 1 clove garlic, sliced
  • 1 large red chilli, thinly sliced
  • 1 small red onion, thinly sliced
  • 250g punnet, cherry tomatoes, halved
  • 250ml (1 cup) Campbell’s Real Stock - Vegetable
  • 1 cup grated parmesan
  • ¼ cup fresh parsley, chopped


  1. Cook linguine according to packet directions.

  2. Meanwhile heat oil in a frying pan and cook pancetta, garlic, chilli and onion for 5 minutes or until onion is soft.

  3. Add the tomatoes and cook down for 2 minutes or until tomatoes start to soften. Add Campbell’s Real Stock and bring to the boil, simmer for 2 minutes.

  4. Add pasta, toss to coat, add parmesan and parsley, stir to combine.

  5. Stand covered for 5 minutes.

  6. Serve with green salad


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