Name: Creamy Tomato Pasta with Crispy Pancetta
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 2 servings
Ingredients: 4 ounces pancetta; 12 ounces rigatoni; 1 medium yellow onion; 4 cloves garlic; 28 ounces crushed tomatoes; 0.5 cup heavy cream; 0.5 cup parmesan cheese; 0.25 cup fresh basil; 1 tablespoon olive oil; 1 teaspoon salt; 0.5 teaspoon black pepper; 0.25 teaspoon red pepper flakes

Creamy Tomato Pasta with Crispy Pancetta

Italian-InspiredPastaWeeknightcomfort fooditalianpastaweeknight

15 minPrep25 minCook2Serves

Ingredients

4 ouncespancetta
12 ouncesrigatoni
1 mediumyellow onion
4 clovesgarlic
28 ouncescrushed tomatoes (one can)
½ cupheavy cream
½ cupparmesan cheese (freshly grated)
¼ cupfresh basil
1 tablespoonolive oil
1 teaspoonsalt
½ teaspoonblack pepper
¼ teaspoonred pepper flakes (optional)

Method

01
Bring a large pot of salted water to a boil. Add the rigatoni and cook according to package directions until al dente, about 12 minutes. Reserve 1 cup pasta water before draining.
02
While the pasta cooks, heat a large skillet over medium heat. Add the diced pancetta and cook for 6 to 8 minutes, stirring occasionally, until crispy and the fat has rendered. Transfer pancetta to a plate with a slotted spoon, leaving the fat in the pan.
03
Add the olive oil to the pancetta fat. Add the diced onion and cook for 4 to 5 minutes until softened and translucent. Add the minced garlic and cook for 1 minute until fragrant.
04
Pour in the crushed tomatoes, salt, black pepper, and red pepper flakes if using. Stir well and bring to a simmer. Reduce heat to medium-low and cook for 10 minutes, stirring occasionally, until the sauce thickens slightly.
05
Reduce heat to low. Stir in the heavy cream and half the parmesan cheese. Mix until the cheese melts and the sauce is smooth and creamy, about 2 minutes.
06
Add the drained pasta to the sauce along with half the reserved pasta water. Toss well to coat, adding more pasta water if needed to reach desired consistency. The sauce should cling to the pasta without pooling.
07
Remove from heat. Stir in the torn basil leaves and half the crispy pancetta. Taste and adjust seasoning with salt and pepper if needed.
08
Divide between two bowls. Top with remaining crispy pancetta, remaining parmesan, and additional basil leaves if desired. Serve immediately.

Spice Tips

For more heat, increase the red pepper flakes to 1/2 teaspoon or add a pinch of cayenne with the garlic. A crack of fresh black pepper at the table adds aromatic warmth. For brightness, finish with a squeeze of lemon juice or a drizzle of good olive oil.

This dish is best served immediately while the pasta is hot and the sauce is creamy. The pancetta can be substituted with bacon if needed. For a lighter version, use half-and-half instead of heavy cream, though the sauce will be slightly less rich.