"Friday means one thing in our test kitchen: fridge clean-out lunch! We had an abundance of pancetta, dried pasta and canned tomatoes, so I decided to throw together a quick and easy meal that our team of Feedfeed editors inhaled. Rendered pancetta is tossed with garlic and chiles before getting simmered with canned tomatoes for a rich and spicy sauce that gets tossed with pasta and tons of grated Parm. It's a dish that leans on flavor-heavy ingredients to add a punch without having to simmer your red sauce for hours.
I'll share just a few tips and tricks to ensure pasta perfection. First, always start rendering your pancetta in a cold pan, allowing for fat to render while it gets golden. Then, make sure you turn the heat down before adding your tomatoes or you'll have sauce and hot grease pop all over your clothes. Finally, save your pasta water! It's the optimal liquid to thin out the sauce while still adding body to the finished dish. Follow these rules and you'll show your friends and family who's the sauce.
Head here to watch us make it!"
Spicy Pancetta Pasta
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A Note from Feedfeed
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!
Want more recipes using Tuttorosso Tomates? Click here!
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- Recipe Card
Prep time 10mins
Cook time 20mins
Serves or Makes: 4-6
Recipe Card
ingredients
- 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
Method
Step 1
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.
Step 2
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.
Step 3
Divide between bowls and garnish with more grated Parmesan, then serve.