Jake looks to quality Tuttorosso Crushed Tomatoes for this recipe. Always reliable, always flavorful, and always the best quality, these tomatoes help pull this entire dish together.
Join community members Jessy Freimann and Diane Morrisey with our Jake Cohen for our Pass the Can Video. Jessy is making her Classic Baked Ziti, while Jake is spicing things up with his Spicy Pancetta Pasta, and Diane makes her comforting Moroccan Beef Chili. Quality Tuttorosso Tomatoes never go out of style AND are extremely versatile!
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- 8 ounces diced pancetta
- 6 thinly sliced garlic cloves
- 2 thinly sliced red chiles, such as Fresno
- 1 (28 ounce) can Crushed Tuttorosso Tomatoes
- 1 (15 ounce) can Diced Tuttorosso Tomatoes
- 6 sprigs thyme, tied together with butcher’s twine
- 1 (3 inch) Parmesan rind
- Salt, to taste
- 1 pound dry spaghetti or bucatini
- 1 cup freshly grated Parmesan, plus more for garnish
Add pancetta to a medium Dutch oven over medium-high heat. Cook, stirring often, until golden and the fat has rendered, 5-7 minutes. Add garlic and chile, then cook until fragrant and golden, 1-2 minutes. Stir in both cans of tomatoes and bring to a simmer. Submerge thyme sprigs and Parmesan rind in the sauce, then cook, stirring occasionally, until lightly reduced, 10 minutes. Season with salt.
Meanwhile, bring a large pot of salted water to a boil. Add pasta and cook until al dente. Drain, reserving ½ cup of pasta water, then add both to the simmering sauce, tossing with the grated Parmesan to coat. Adjust for seasoning.
Divide between bowls and garnish with more grated Parmesan, then serve.