In Lunch, Specialties

Serves 4




  • 400g wholewheat spaghetti
  • 1 large onion, diced
  • 4 cloves garlic, crushed
  • 2 birds eye chillies, sliced
  • 1 x 400g tin Italian crushed tomatoes
  • 1 x 400g tin Staffords artichoke hearts
  • 125ml chicken stock
  • 125ml cream
  • 150g sundried tomatoes, chopped
  • handful fresh rosemary
  • juice of half a lemon
  • 100g Italian smoked pancetta
  • olive oil
  • salt
  • freshly ground black pepper
  • Parmesan cheese to serve




  1. Preheat oven to 180ˆC. Line a baking sheet with baking paper.
  2. Place pancetta on a baking tray and bake for 10-15 minutes until crispy. Set aside.
  3. Sauté onion in a large saucepan with olive oil. Add the garlic, chilli and some freshly chopped rosemary and cook for a minute. Add the crushed tomatoes and simmer for five minutes. Season well.
  4. Drain artichoke hearts and slice into quarters.
  5. Add to the pan along with the chicken stock and cream. Simmer for a further five minutes and then add chopped sundried tomatoes and the juice of half a lemon.
  6. While the sauce is on the go- cook pasta according to package instructions until al dente.
  7. Drain the pasta. Add to the saucepan with a splash of cooking water and toss well.
  8. Serve the pasta with a generous grating of Parmesan cheese, some freshly chopped rosemary and broken shards of crispy pancetta.
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