Recipe serves 4

Ingredients ⬇️

250g Corn and rice rigatoni
1 x tbsp olive oil
2 x garlic cloves, minced
1/2 tsp chill flakes or fresh chilli
100g pancetta, cubed
500ml x passata or 400g tinned tomatoes
125g mozzarella
Salt n peps to taste
Handful of basil to garnish

Method ⬇️

• Bring a large pot of salted water to boil for your pasta
• Add olive oil to large pan and heat to medium temperature
• Add pancetta and fry until browned
• Add garlic and chilli, fry off for additional 2 minutes
• Pour in passata or tinned tomotoes, bring to boil and add in salt and pepper. Reduce to simmer
• Add your uncooked pasta to your pot of boiling water and cook for one minute less than suggested time (lower suggested cooking time is for a more al dente texture and the later time is for a softer texture)
• Once pasta is cooked, drain and stir into sauce
• Tear half of your mozzarella into pieces and add to pasta, stirring in until it become stringy
• Take off of the heat and add remaining mozzarella on top of pasta along with basil