Ingredients
• 1 x 625g pkt spinach and ricotta agnolotti
• 1 tbs olive oil
• 1 brown onion, halved, thinly sliced
• 150g pancetta slices, coarsely chopped
• 2 garlic cloves, thinly sliced
• 2 long fresh yellow chillies, halved, deseeded, finely chopped
• 2 x 250g pkt golden grape tomatoes, coarsely chopped
• 80ml (1/3 cup) white wine
• 2 tsp chopped fresh rosemary
• 60g (2/3 cup) finely grated parmesan
Method
1. Cook the pasta in a large saucepan of salted boiling water following packet directions or until al dente. Drain and return to the pan.
2. Meanwhile, heat the oil in a large saucepan over medium heat. Add the onion and pancetta and cook, stirring occasionally, for 5 minutes or until the pancetta is crisp. Add the garlic and chilli and cook, stirring, for 1 minute or until aromatic.
3. Add the tomato, wine and rosemary to the onion mixture. Cook, stirring occasionally, for 15 minutes or until the sauce thickens. Season with salt and pepper. Add the tomato mixture and half the parmesan to the pasta and combine. Top with remaining parmesan to serve.
