Easy recipe Tomato, Pancetta Broad Bean Pasta Sauce Recipe

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about one five hundredg pkt frozen broad beans (Recipes by ingridients beans) six (about one hundredg) thin slices pancetta two teaspoons olive oil about one brown onion, halved, thinly sliced about four garlic cloves, crushed one hundred and twenty-fiveml (about one/two cup) dry red wine two four hundredg cans diced Italian tomatoes (La Gina brand) one hundred and twenty-fiveml (about one/two cup) water three green shallots, trimmed, roughly chopped about one/two cup roughly chopped fresh continental parsley Salt freshly ground black pepperStep about one Cook the broad beans (Recipes by ingridients beans) in a large saucepan of boiling water, following packet directions or until just tender (see microwave tip). Tomato, Pancetta Broad Bean Pasta Sauce Recipe. Drain and refresh under cold water, remove skins, place in a medium bowl and set aside. Step two Meanwhile, heat a large non-stick frying pan over medium heat. Tomato, Pancetta Broad Bean Pasta Sauce Recipe. Add half the pancetta slices and cook, uncovered, for about one minute each side or until brown and crisp. Transfer to a large plate lined with paper towel to drain. Repeat with the remaining pancetta slices. Tomato, Pancetta Broad Bean Pasta Sauce Recipe. Coarsely chop and set aside. Step three Heat oil in frying pan over medium heat. Add onion and garlic, and cook, stirring, for three minutes or until soft. Add wine and bring to the boil. Reduce heat to medium-low and gently boil, uncovered, stirring occasionally, for two minutes or until reduced slightly. Add tomatoes and water, and simmer, uncovered, for ten minutes or until mixture thickens slightly. Step about four Add the green shallots, broad beans (Recipes by ingridients beans) and chopped pancetta, and cook, stirring, for five minutes or until heated through. Tomato, Pancetta Broad Bean Pasta Sauce Recipe. Step five Remove from heat and stir in the parsley. Taste and season with salt (Recipes by ingridients salt) and pepper..