Creamy Pancetta Shells

A robust and rich pasta to serve on a colder day. Tasted very authentic.

pancetta
tinned peeled italian tomatoes
single cream
rosemary
minced garlic
1 dried pepperoncini
EVOO
maldon sea salt
ground pepper
parmesan

• saute pancetta, garlic and rosemary
• once pancetta browning a bit, add tomatoes
• cook 20-25 minutes until sauce reduces
• add cream
• boil pasta, drain and add to sauce
• coat well, sprinkle parmesan on top