If you are craving a comforting yet sophisticated pasta dish, this Tomato Pancetta Pasta Recipe will quickly become a favorite in your kitchen. The rich, savory pancetta blends beautifully with the vibrant, slightly sweet tomato sauce, while the perfectly al dente pasta and fragrant fresh herbs add layers of texture and brightness. This recipe proves that with just a handful of simple ingredients and straightforward steps, you can create a dinner that feels indulgent, homey, and special all at once.
Ingredients You’ll Need
Each ingredient in this Tomato Pancetta Pasta Recipe plays a crucial role in building flavor, texture, and color. These simple essentials come together to create a dish that’s greater than the sum of its parts.
- 12 ounces dried pasta: Choose a sturdy shape like penne or rigatoni to hold the sauce beautifully.
- 1 tablespoon olive oil: Adds richness and is the perfect base for sautéing your aromatics.
- 1 yellow onion (finely diced): Brings sweetness and depth that balances the acidity of the tomatoes.
- 2 cloves garlic (minced): Adds fragrant zest that elevates the entire dish.
- 1/2 pound pancetta (diced): Crisps up to deliver a smoky, salty punch essential for this recipe.
- 28 ounces canned plum tomatoes: Their natural sweetness and supple texture makes for a silky, robust sauce.
- 1 teaspoon ground black pepper: Adds mild heat and complexity without overpowering.
- 1/4 teaspoon sea salt: Enhances all the flavors perfectly.
- 1/2 cup grated parmesan: Melts gently over the pasta for a nutty, creamy finish.
- Italian parsley or basil to garnish (roughly chopped): Adds fresh herby brightness and a pop of color on the plate.
How to Make Tomato Pancetta Pasta Recipe
Step 1: Boil the Pasta
Start off by bringing a large pot of salted water to a boil. Cook 12 ounces of your chosen dried pasta according to the package directions until it’s just al dente. The pasta will finish cooking slightly once mixed with the sauce, so keep it firm but tender.
Step 2: Sauté the Aromatics
While the pasta is cooking, heat 1 tablespoon of olive oil in a large pot over medium heat. Add the finely diced yellow onion and sauté for about 5 minutes until it turns translucent and sweet. Then toss in the minced garlic and cook for just 30 seconds to release its fragrance without burning it.
Step 3: Crisp the Pancetta
To the softened onion and garlic, add the diced pancetta, along with 1 teaspoon of ground black pepper and 1/4 teaspoon of sea salt. Stir frequently, letting the pancetta become delightfully crispy and golden in about 6 minutes. This step lends a smoky richness that makes this Tomato Pancetta Pasta Recipe truly unforgettable.
Step 4: Create the Sauce
Next, add the 28 ounces of canned plum tomatoes. Use a wooden spoon or potato masher to gently crush the tomatoes right in the pot, blending their juicy texture well with the pancetta and aromatics. Reduce the heat to a simmer and let this glorious sauce meld for 8 minutes, allowing the flavors to develop beautifully.
Step 5: Combine Pasta and Sauce
Drain the cooked pasta, reserving a bit of the pasta water just in case you want to loosen the sauce later. Toss the pasta into the pot with your tomato pancetta sauce and stir everything together until perfectly combined and coated.
Step 6: Finish and Serve
Lastly, sprinkle 1/2 cup of grated parmesan cheese over the pasta, then garnish with a generous handful of fresh Italian parsley or basil. The cheese melts into the warm pasta, creating an irresistible creamy finish, while the fresh herbs add a delightful aroma and vibrant green color.
How to Serve Tomato Pancetta Pasta Recipe
Garnishes
Fresh herbs like Italian parsley or basil are not only visually appealing but bring a hint of brightness that cuts through the richness of the pancetta and parmesan. Don’t skimp on the freshly grated parmesan—it’s a game-changer for texture and flavor depth.
Side Dishes
A simple green salad with a tangy vinaigrette or a crusty artisan bread are perfect companions to this hearty pasta. They provide a crisp contrast and a way to soak up all the delicious sauce that’s left on your plate.
Creative Ways to Present
For a more elegant dinner party, try serving the pasta in individual shallow bowls with a drizzle of good-quality extra virgin olive oil and an extra sprinkle of parmesan on top. You could even add a few halved cherry tomatoes roasted beforehand for extra color and sweetness.
Make Ahead and Storage
Storing Leftovers
This Tomato Pancetta Pasta Recipe stores well in an airtight container in the refrigerator for up to three days. The flavors often deepen overnight, making your leftovers taste even better the next day.
Freezing
If you want to freeze, it’s best to keep the pasta and sauce separate. Freeze the sauce in a sealed container for up to two months, then thaw and reheat gently. Pasta freezes with less enthusiasm, becoming slightly mushy upon reheating.
Reheating
When reheating, warm the sauce separately on the stove over low heat, adding a splash of water or broth if it feels too thick. Toss in the cold pasta last, tossing well to combine. Microwave reheating works too but stir halfway through to prevent uneven heating.
FAQs
Can I use bacon instead of pancetta?
Absolutely! Bacon is a great substitute if pancetta isn’t available. It will add a smokier flavor but still provide that crispy, savory element that makes this dish so delicious.
What type of pasta works best for this recipe?
Medium-sized shapes like penne, rigatoni, or even fusilli are ideal because their tubes and twists catch the sauce perfectly, ensuring a bite packed with flavor every time.
Is there a way to make this dish vegetarian?
You can omit the pancetta entirely and add roasted mushrooms or smoked paprika for that savory depth. Just sauté onions and garlic as usual, then build your sauce without the meat.
Can I use fresh tomatoes instead of canned?
Fresh ripe tomatoes can certainly be used but require longer cooking to break down into a sauce. Blanch and peel about 2 pounds of tomatoes, then simmer gently until fully softened before adding the other ingredients.
How spicy is this Tomato Pancetta Pasta Recipe?
This recipe is mild, focusing on savory and rich flavors rather than heat. You can always add a pinch of red pepper flakes with the garlic if you’d like a gentle kick.
Final Thoughts
There’s something deeply satisfying about a pasta dish that is both simple to make and full of complex, layered flavors. I hope you give this Tomato Pancetta Pasta Recipe a try soon—it’s the type of recipe that feels like a warm hug at the end of any day. Gather your ingredients, embrace the aromas filling your kitchen, and enjoy every luscious bite with friends or family.
Print
Tomato Pancetta Pasta Recipe
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Description
This Tomato Pancetta Pasta is a savory and comforting Italian-inspired dish featuring crispy pancetta, rich tomato sauce, and perfectly cooked pasta. The combination of sautéed onions, garlic, and canned plum tomatoes creates a flavorful sauce finished with parmesan cheese and fresh herbs, making it a quick and satisfying meal for any occasion.
Ingredients
Pasta
- 12 ounces dried pasta
Sauce
- 1 tablespoon olive oil
- 1 yellow onion, finely diced
- 2 cloves garlic, minced
- 1/2 pound pancetta, diced
- 28 ounces canned plum tomatoes
- 1 teaspoon ground black pepper
- 1/4 teaspoon sea salt
Toppings
- 1/2 cup grated parmesan cheese
- Italian parsley or basil, roughly chopped (for garnish)
Instructions
- Cook the pasta: Bring a large pot of water to a boil. Add the dried pasta and cook according to the package directions until al dente. Drain and set aside.
- Sauté aromatics: Meanwhile, heat olive oil in a large pot over medium heat. Add the finely diced yellow onion and cook for about 5 minutes until translucent. Add the minced garlic and cook for an additional 30 seconds to release its fragrance.
- Cook pancetta: Add the diced pancetta along with ground black pepper and sea salt to the onions. Cook for about 6 minutes, stirring often, until the pancetta is crispy and browned.
- Add and mash tomatoes: Pour in the canned plum tomatoes. Use a wooden spoon or potato masher to break down the tomatoes, creating a chunky sauce base.
- Simmer the sauce: Let the tomato and pancetta mixture simmer gently for 8 minutes to meld flavors and thicken slightly.
- Combine pasta and sauce: Add the cooked pasta into the pot with the tomato sauce and stir thoroughly to combine all ingredients evenly.
- Serve and garnish: Dish the pasta into serving bowls. Top each portion with grated parmesan cheese and a sprinkle of roughly chopped Italian parsley or basil for a fresh finish.
Notes
- Use pancetta for authentic flavor, but bacon can be substituted in a pinch.
- For a spicier kick, add red pepper flakes when cooking the pancetta.
- Reserve some pasta water to adjust the sauce consistency if needed.
- Fresh plum tomatoes can be used if canned ones are unavailable, but require longer cooking to break down.
- Parmesan cheese adds saltiness; adjust added salt accordingly.
