Creamy Tomato Pasta with Crispy Pancetta
Prep time : 5 minutes | Cook time : 35 minutes | Makes 2-3 servings
This is one of those pastas that comes together without much planning, the kind you make when you’re hungry, a little tired, and craving something comforting but still homemade. It starts with pancetta sizzling in the pan, filling the kitchen with that this is going to be good smell, and slowly turns into a rich, creamy tomato sauce using whatever tomatoes you have on hand. A splash of wine, a bit of cream, and suddenly it feels a little more special than expected. Finished with torn buffalo mozzarella and lots of cracked pepper, it’s the kind of pasta you eat straight from the bowl, standing at the counter, already thinking about making it again next week.
INGREDIENTS
2 large thick slices pancetta, cubed
1–2 tsp olive oil
2 shallots (or 1 small onion), finely chopped
1 tbsp butter
5 cloves garlic, minced
½ cup vermouth or dry white wine
2 tbsp tomato paste
4 cups cherry tomatoes, halved
½ cup water
Salt & pepper, to taste
⅔ cup heavy cream
½ cup grated Parmesan cheese plus extra for topping
250 g rigatoni (or pasta of choice), cooked al dente
100–125 g buffalo mozzarella, torn into pieces
Extra olive oil, for drizzling
INSTRUCTIONS
Heat olive oil in a pan and fry the cubed pancetta until golden and crispy. Remove and set aside, leaving a little of the rendered fat in the pan. In the same pan, sauté the shallots (or onion) in butter until soft, then add the garlic and cook briefly until fragrant.
Pour in the vermouth or white wine to deglaze the pan, scraping up any browned bits. Stir in the tomato paste, then add the halved cherry tomatoes and water. Season lightly with salt and pepper, and simmer for about 10 minutes until the tomatoes are soft.
Transfer the mixture to a blender and blend until smooth, then return the sauce to the pan. Stir in the cream and Parmesan, taste, and adjust seasoning as needed. Add the cooked rigatoni and toss until fully coated in the sauce.
Serve the pasta with the crispy pancetta on top, torn buffalo mozzarella, a drizzle of olive oil, and freshly cracked pepper. Enjoy immediately.
