Fusili with Tomato, Pancetta, Salami, Olive & Chilli Sauce.

It's Sunday night, Harry and I have just come home from a nice walk around the Wadden Ponds where he played with other puppies, ducks, geese and water fowl. There is a Madeira cake in the oven and it's time to finish the food in the fridge ... Here goes ...

200g lardons (pancetta)
4 spring onions, finely chopped
2 cloves garlic, crushed
6 cherry tomatoes, quartered
6 slices of salami, finely stripped
3 whole cloves (the spice)
2 bay leaves
12 Kalamata olives,pitted, halved
850g crushed Italian tomatoes
pinch chili
pinch oregano
1 ham stock cube (any will do, I guess)
1 tbs red wine
1 tsp cracked pepper
Parsley, good handful, finely chopped.
Pasta of your choice -- but short pasta is best sch as fusili.

1. Fry the lardons, garlic and spring onions together just until the lardons change colour.
2. ADD all ingredients except parsley.
3. Bring to the boil, reduce and simmer for 40 minutes with lid on. OR Bring to pressure in pressure cooker for 15 minutes. The sauce should still be quite watery.
4. Boil your pasta up and cook until just under al dente. Drain.
5. ADD pasta to sauce and finish cooking for another 2-3 minutes.
6. Finally, STIR through the parsley, serve, sprinkled with Parmesan.

ENJOY