Creamy Tomato Pancetta Pasta

1: In an oven safe pan, add some olive oil and pancetta - lightly brown over medium heat.

2: Add in chopped onions and sautée for 1 min. Add in chopped tomatoes and sautée for another minute.

3: Lastly add in garlic and salt and pepper. Cook this down for about 5 minutes.

4: Add in orecchiette and stir to coat it in the tomato/pancetta mixture. Cover with stock, stir, close the grill and let cook for about 12-15 minutes.

5: Once most of the stock has been absorbed and the pasta is al dente, add in heavy cream and crushed red pepper flakes.

6: Add a squeeze of lemon to balance out the richness here if you like. Stir to combine and finish with parmesan.

7: For OVEN: Complete steps 1 and 2, then transfer to a 350 degree oven for 12-15 minutes.

8: For STOVETOP: Get a pot of water boiling, heavily salt and add orecchiette. Cook until al dente.

9: In a separate pan, complete steps 1 and 2, then add in a splash of stock to deglaze the pan and let cook for a few minutes.

10: Add al dente pasta into the sauce, then continue with step 4.