Pasta With Pancetta and Tomato Sauce - Giada De Laurentiis

Total Time
Prep 10 mins
Cook 30 mins

I saw Food Network's Giada make this simple and quick to put together dish and had to make it. I loved it! Sometimes, I substitute lean ham or canadian bacon for the panchetta.

Ingredients Nutrition


  1. Add the pancetta to a large skillet over medium heat.
  2. Add olive oil and saute until golden, say 8 minutes. (Suggestion: If using lean ham, add 1/2 tsp black pepper and 1/2 tsp sweet paprika).
  3. Add the onion and saute till tender for 5 minutes. Season with salt.
  4. Add the garlic and red pepper flakes and saute until fragrant for about 30 seconds.
  5. Stir in the tomato puree.
  6. Simmer uncovered over medium-low heat until the sauce thickens slightly and the flavors blend, about 15 minutes.
  7. Meanwhile, boil the pasta according to directions.
  8. Drain, reserving 1 cup of the cooking liquid.
  9. Toss the linguine with the sauce in the skillet, adding some of the reserved cooking liquid until the pasta is moist but being careful not to dilute the sauce.
  10. Toss with the cheese.


Most Helpful

Quick, easy, tasty, not too expensive. Be careful with the amount of the red pepper flakes, a good basic, could use bacon easily if no pancetta.

Kasha November 11, 2009

This could not have been any easier. I used bacon instead of pancetta and cooked the onion until it was almost caramelized. I served it over some spaghetti rigate and DH LOVED it. He said he couldn't really taste the bacon though. Oh well it was still good. :)

dicentra August 24, 2007

Definitely simple, maybe too simple. I love pancetta, and this was the first time I've used it in a tomato base sauce. I agree with the previous review, something was missing so I added a tablespoon of butter to the sauce. I also added some dried oregano, but I think fresh herbs would have been a better choice. Thank you for posting this recipe.

Sous Chef Bentley May 03, 2007

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