Penne With Tomatoes, Pancetta, and Red Pepper

READY IN: 38mins
Recipe by Vicki in CT

Pancetta makes this pasta really special. From The Joy of Pasta by Joe Famularo and Louise Imperiale. Serve with a dry red wine.

Top Review by JustJanS

This cooked down to a very acidic and overly tomatoey sauce. I added a couple of teaspoons of brown sugar to it and would have added half a cup of cream too if I'd had it on hand. I would make it again with cream and some other herb (basil would be good). Another idea would be to replace half the tomatoes with half a cup of wine and half a cup of stock.

Ingredients Nutrition

Directions

  1. In a large skillet heat butter and oil and saute pancetta until they brown, about four minutes.
  2. Add onion and cook for four more minutes, until opaque.
  3. Add tomatoes, salt and pepper. Simmer for 20 minutes or until the oil and pancetta fat separate from the tomatoes; you will be able to see this quite clearly. Remove from heat.
  4. Meanwhile cook the penne until al dente. Drain and return to pot.
  5. Add 1/3 of sauce and mix well. Transfer to large serving platter. Pour remaining sauce over all. Sprinkle cheese and parsley over all.

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