Cook the Atkins penne in boiling water for 20-25 minutes until al dente. Meanwhile, cook the minced pancetta in a non-stick frying pan for 10 minutes until browned. Add the chilli flakes, chopped onion and seasoning and cook until the onion is browned, about 10 minutes. Add the wine and stir well, scraping up any browned bits from the bottom of the pan. Cook about 10 minutes until the wine is almost evaporated.
Add the tinned tomatoes and cream until nearly boiling then reduce the heat to medium and cook until the sauce is thickened, about 30 minutes. Stir the cooked penne into the sauce with half the grated parmesan. Serve onto 4 plates and sprinkle with the remaining parmesan and chopped basil.
This simple dish is visually impressive and makes a great choice for a dinner party! You can even make smaller portions for a tasty starter.
Lasagne is a family favourite yet is usually very high in carbs, using Atkins penne and lots of low carb ingredients means you can enjoy this dish without the stodginess of excess carbs.
Shop bought meatballs are often full of fillers (carbs) and these are so easy to make – and taste better. Served with Atkins penne they are a perfect low carb meal.
