Tom Kerridge’s Suino Nero and Tomato Penne
By OcadoLife
Published on 01 July 2026
This vibrant, Italian-inspired pasta dish from Tom Kerridge delivers big on flavour and in just 30 mins. Crispy black pepper-flecked Suino Nero pancetta is mixed with a rich, garlicky tomato sauce that coats the pasta perfectly. Served with M&S’s delicious garlic flatbread, it's a comforting, crowd-pleaser dinner made for busy weeknights.Time and servings
40 minsTotal time
3Servings
10 minsPrep time
30 minsCooking time
Ingredients
- 250g penne
- 100g M&S Collection Calabrian Suino Nero Pancetta with Black Pepper
- 2 echalion shallots, finely diced
- 2 garlic cloves, thinly sliced
- 1 red chilli, diced
- 1 tbsp tomato purée
- 400g tinned Italian chopped tomatoes
- 220g M&S Collection Extra Virgin Olive Oil and Garlic Flatbread
- 10g basil, leaves picked
- 20g parmesan, grated
Method
Step 1
Heat the oven to 200°C/180°C fan/gas 6. Bring a large pan of salted water to the boil and cook the pasta for 9–11 mins, until al dente.Step 2
Meanwhile, set a large pan over a medium-high heat. Add the pancetta and fry for 3–4 mins, stirring occasionally, until crisp and golden. Remove with a slotted spoon and transfer to a plate lined with kitchen paper, leaving the fat in the pan.Step 3
Reduce the heat to medium, then add the shallots and garlic and cook gently for 5 mins until softened.Step 4
Stir in the red chilli and tomato purée and cook for 1 min. Add the tinned chopped tomatoes and half of the fried pancetta back into the pan. Simmer gently for 10 mins until slightly thickened.Step 5
While the sauce simmers, cook the M&S Collection flatbread to packet instructions.Step 6
Using a slotted spoon, transfer the cooked penne directly into the pasta sauce, adding a ladleful of the pasta cooking water to loosen the mixture. Toss well to coat.Step 7
Stir through most of the basil leaves and half of the parmesan.Step 8
Divide the pasta between warm bowls and finish with a sprinkle of the remaining crispy pancetta, remaining parmesan and a few more basil leaves. Serve with warm garlic flatbread on the side.