1 pkt San Remo rigatoni

1 bunch chives, roughly chopped

1 bunch parsley, roughly chopped

50gm butter

salt and pepper


1 punnet tomatoes, sliced in half

small piece of lard, finely diced

3 garlic cloves, rouchly chopped

2 anchovies

1/2 red onion, finely sliced

3 tables extra virgin olive oil

50g pancetta, finely diced


Cook the pasta as per packet directions. Once the pasta is cooked, strain it and then pour it back into the pot with the butter and half of the chives and parsley. Give it a stir so the butter melts into the pasta and season with some salt and pepper

In a frying pan, render down the lard on a medium to high heat. After a minute add the olive oil, garlic, anchovies, onion and pancetta. Once the onions have caramelised, add the tomatoes. Once the tomatoes have blistered, turn off the heat, add the rest of herbs, season with some salt and pepper and pour in the pasta and give it a stir

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