Tonina's garganelli pasta with 'gypsy' sauce

Garganelli are the handmade equivalent of penne pasta, so it’s easy to nd a shop-bought substitute for a very quick midweek supper.

SERVES 4– 5

FOR THE ‘GYPSY’ SAUCE

200g (7oz) pancetta

1 onion, finely chopped

150g (5oz) sliced mushrooms

50g (2oz) green olives (de- stoned weight) 400g (14oz) passata (sieved tomatoes) a knife tip of peperoncino or cayenne pepper salt

FOR THE PASTA (if making your own) 400g (14 oz/31/ cups) 00 flour or plain flour 4 eggs

TO SERVE grated Parmigiano Reggiano (optional)

To make the ‘gypsy’ sauce, chop the pance!a into li!le cubes – less than 1cm ("/# in), ideally – and fry them in a sauté pan until some of the fat has been released. Add the onion and continue frying until so$ened. Add the mushrooms, olives, passata and peperoncino or cayenne pepper, and let everything simmer for around 20 minutes. Taste the sauce a $er 10 minutes and see if you think it needs salt – it will depend on your olives.

Bring a large pan of salted water to the boil. Add your pasta, let it come back to the boil and then cook for the recommended time. Drain the pasta and toss with the sauce, add a sprinkling of Parmigiano Reggiano.

To make the pasta yourself, follow the recipe on page 122% Roll the dough out into a thin sheet and cut it into 5cm (2in) squares. Arrange each square on your cavatelli paddle (a ridged paddle, a bit like a bu!er pat) so it is a diamond. Place the rod or a small rolling pin just below the corner closest to you, then & ip the corner over the rod. Press your hands on either end of the rod and roll the pasta along the paddle, making sure the tube has sealed properly by pressing down when the tip furthest from you is underneath.