Amatriciana Sugo with Green Peas Pulse Pasta

Prep Time 10 minutes

Cook Time 15 minutes

Servings 2

Ingredients

1 packet green peas pulse pasta

150g Guanciale, diced or Pancetta

1 x (400g) can whole tomatoes, crushed

1 tsp chilli flakes

150g pecorino, grated

4 tbsp extra virgin olive oil

1 tbsp butter

Salt & pepper

Method

Cook the pasta as per the packet instructions in a pot of salted boiling water.

Heat the pan on a low heat and add the olive oil and pancetta/gianciale. Cook for 4-5 minutes or until the pancetta is crispy and all the fat has rendered down.

Add the tomatoes, chilli and a cup of the pasta water to the pan and bring to a boil. Turn down to a simmer and cook for 8 minutes. Add salt and pepper to taste.

Strain the pasta and add to the pan. Turn off the heat and add the butter and half the amount of pecorino. Toss in pan and serve with the remaining pecorino.