This easy farfalle pasta is creamy and comforting, flavoured with garlic, red chilli and crispy pancetta. It’s ready in around 20 minutes, making it ideal for busy weeknights when you want something quick, satisfying and full of taste.
Quick recipe overview
- Time – 20 minutes
- Flavour – creamy, garlicky with a gentle chilli kick
- Perfect for – weeknight dinners
I enjoy making pasta from scratch when I have the time, but on weeknights I need something quick and delicious. This farfalle with garlic and chilli strikes the right balance: a silky tomato-cream sauce enriched by salty pancetta and fresh chilli, ready in minutes.
The sauce is comforting and easy to make. Serve the pasta with grated Parmigiano and crusty bread or focaccia to mop up every last drop.
Ingredient notes
- Farfalle pasta – also called bow-tie pasta; its shape holds creamy sauces well. You can substitute another short pasta like penne or rigatoni.
- Chopped tomatoes – use good-quality canned tomatoes for the best flavour; passata (tomato purée) works too for a smoother sauce.
- Pancetta – gives salty, savoury depth. Swap for guanciale if you prefer, trimming excess fat after frying, or omit for a vegetarian version.
- Red chilli – heat varies between chillies; use 1/2 to 1 whole red chilli and remove seeds for milder heat.
- Fresh parsley – brightens the dish; basil can be used instead if you prefer.
Top tip!
Sauce thickening too much? If the sauce reduces before the pasta is ready, loosen it with a splash of the reserved pasta water.
Yes. The sauce can be made up to 2 days ahead and kept in the fridge; add a little pasta water when reheating to loosen it.
Leftover pasta will keep for 1–2 days in the fridge and can be enjoyed hot or cold.
More delicious pasta to try
Pasta
Roasted Fennel Pasta with Chilli and Lemon
Pasta
Pasta With Pancetta, Ricotta and Tomato
Classic Italian Recipes
Pasta With Puttanesca Sauce (Spaghetti Alla Puttanesca)
Pasta
Speck and Mushroom Pappardelle
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Step By Step Photos Above
Most of our recipes include step-by-step photos and helpful tips to ensure success first time.
Farfalle Pasta with pancetta, Chili and Garlic
By Emily
Ingredients
- 14 oz (400g) farfalle pasta, (or other small shape)
- 4.5 oz (50g) pancetta, cubed
- 14 oz (400g) chopped canned tomatoes
- 1/2 – 1 fresh red chilli, finely chopped (see notes)
- 2 cloves garlic, finely chopped
- 1/3 cup (80ml) heavy cream, (double cream UK)
- 1 tablespoon olive oil
- 1 small bunch fresh parsley, finely chopped
- Parmigiano Reggiano, for serving
- salt
Instructions
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Bring a large pot of salted water to a rolling boil.
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Heat a large pan over medium heat and add the olive oil. Fry the pancetta for a few minutes until it becomes golden and crisp.
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Add the chopped garlic and red chilli and fry for 1–2 minutes until fragrant, then stir in the chopped tomatoes. Rinse the empty tomato can with about 1/4 cup (60 ml) of water to capture remaining tomato and add this to the pan.
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Bring the sauce to a gentle simmer and cook for 5 minutes to meld the flavours, then stir in the cream.
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Cook the pasta in the boiling salted water until al dente. Keep the sauce simmering gently while the pasta cooks; if it reduces too much, add a splash of reserved pasta water to loosen it.
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Drain the pasta, add it to the sauce, and toss to coat thoroughly. Stir in chopped parsley and a generous grate of Parmigiano Reggiano, then serve immediately.
Notes
- Chilli note – adjust the amount to suit your heat tolerance. I remove the membrane and seeds for a milder spice.
- Meat-free option – omit the pancetta or replace it with a finely chopped shallot for a similar savoury base.
Helpful Info for All Recipes
- I typically use extra virgin olive oil unless otherwise noted.
- For canned tomatoes I recommend good-quality brands for best flavour.
- Vegetable sizes referenced are medium unless stated otherwise.
- All recipes are tested using a fan (convection) oven when applicable.
- Nutrition is automatically calculated and provided as an approximation.
Nutrition
Nutrition information is an approximation and should be used as a guide.