Linguine With Cherry Tomatoes & Pancetta Cream

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Total Time
30 mins
0 mins

Found on a bag of cherry tomatoes (DQ produce), thought it looked interesting and decided to get it somewhere I could find it easily.

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  1. In a large pan, sweat bacon, shallots and garlic. Lightly cook, but do not brown. Deglaze with vodka.
  2. Add cherry tomatoes, heavy cream and tomato paste. Reduce to a sauce-like consistency. Add butter and torn basil.
  3. Cook linguine in boiling water until al dente, about 5-7 minutes, then strain.
  4. Add linguine to the sauce pot and season with salt and pepper.
  5. Garnish with parmesan.