Fusili with Pancetta, Capers, Anchovy & Red Wine Tomato Sauce

Once again, I was inspired by the fabulous Angel Adoree. Although she uses this recipe as one of three mini pasta dishes, I tweaked the amounts so it can serve as a filling main course and it has been a firm favourite ever since.


Ingredients (for 2):

200 g  fusili or other pasta

75-100 g pancetta or high-quality thin bacon, chopped

1 tin of anchovy fillets in oil, chopped

5-6 medium tomatoes, chopped

1 tbsp capers

4 shallots or 2 red onions, finely chopped

handful of fresh parsley, chopped

200 ml red wine

olive oil

  • Gently fry the pancetta in a dry frying pan, until it releases some of its fat and becomes soft. Don’t let it brown.
  • Add the chopped onion, a little extra olive oil and fry until soft.
  • Add the anchovy, tomatoes, capers and parsley.
  • Add 200 ml red wine and leave to simmer for 10 minutes.
  • Boil your fusili and drain. Mix the sauce with the pasta and serve!


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