PREPARATION: 10min ~ COOK: 10min ~ READY IN: 20min
- Into a cold pan lay pancetta and cook until fat is rendered out, remove from pan and set aside.
- To the pan add onion and garlic and simmer for 5 minutes on a low heat. Add red wine vinegar and sugar, caramelise. Add Barilla tomato sauce and simmer for approximately 8 minutes.
- In a pot of salted boiling water, add the pasta and cook until al dente. Once the pasta is cooked transfer straight into the pan with the sauce and combine. Spoon the pasta into the serving bowl, top with pancetta, basil and pepper.