Ingredients (~6 servings)
- 8 oz diced pancetta
- 1 Tbsp olive oil
- 2 Tbsp unsalted butter
- 1 large shallot, finely minced
- 6 garlic cloves, minced
- 3/4 tsp red pepper flakes
- 1/4 cup + 1 Tbsp tomato paste
- 42 oz canned crushed tomatoes (San Marzano is best)
- 3/4 cup bold red wine
- 1 1/2 cups torn basil leaves
- 2 cups heavy cream
- 3/4 cup reserved pasta water
- 1 lb dried pasta (lumache, paccheri, cavatappi, rigatoni, or similar)
- grated parmesan cheese, for garnish
- torn basil leaves, for garnish
Crisp Up the Pancetta
In a large braiser or skillet, heat the olive oil over medium-low heat. Add the pancetta to the pan and cook, stirring occasionally, until the pancetta is crispy.
Use a slotted spoon to remove the pancetta from the pan and transfer to a small bowl. Leave the rendered fat in the pan.
Sweat the Aromatics and Build the Base
Add the butter to the skillet with the pancetta fat. Stir in the minced shallots, garlic, and red pepper flakes.
Cook, stirring occasionally, until the shallots are soft and the garlic is fragrant – about 3-4 minutes.
Stir in the tomato paste and cook for 3-4 minutes until the tomato paste has darkened in color. You want it to go from bright red to a deeper, more brick-like color.
Add the red wine and use a wooden spoon to scrape up any browned bits. Bring to a simmer for ~5 minutes to cook off the alcohol.
Simmer the Sauce
Stir in the crushed tomatoes and most of the pancetta (save some for garnish) along with the basil leaves. Season with salt and pepper.
Bring to a gentle simmer for ~15 minutes. The sauce should reduce slightly and the flavors should meld together.
Cook the Pasta
While the sauce reduces, bring a pot of salted water to a boil. Cook the pasta until just shy of al dente – usually 2-3 minutes less than the box instructions.
Reserve 3/4 cup of the pasta water, then drain the pasta.
Finish the Pasta
Add the cream to the tomato sauce and stir well. Once the cream is incorporated, stir in the pasta water and drained pasta.
Simmer for 4-5 minutes until the sauce clings to the pasta. The starch from the pasta water helps everything bind together.
Season to taste with salt and pepper. Spoon the pasta into bowls and top with parmesan, the reserved pancetta, and more torn basil leaves.
Pink Sauce Pasta (Tomato Cream)
Ingredients
Ingredients (~6 servings)
- 8 oz diced pancetta
- 1 Tbsp olive oil
- 2 Tbsp unsalted butter
- 1 large shallot finely minced
- 6 garlic cloves minced
- 3/4 tsp red pepper flakes
- 1/4 cup + 1 Tbsp tomato paste
- 42 oz canned crushed tomatoes San Marzano is best
- 3/4 cup bold red wine
- 1 1/2 cups torn basil leaves
- 2 cups heavy cream
- 3/4 cup reserved pasta water
- 1 lb dried pasta lumache, paccheri, cavatappi, rigatoni, or similar
- grated parmesan cheese for garnish
- torn basil leaves for garnish
Instructions
- Cook pancetta in olive oil over medium-low heat in a large skillet, stirring occasionally, until crispy.
- Remove pancetta with a slotted spoon to a bowl, leaving rendered fat in the pan.
- Add butter to the skillet and stir in shallots, garlic, and red pepper flakes.
- Cook, stirring occasionally, until shallots are soft and garlic is fragrant, about 3-4 minutes.
- Stir in tomato paste and cook 3-4 minutes until darkened to brick color.
- Add red wine and scrape up browned bits with a wooden spoon.
- Simmer for about 5 minutes to cook off alcohol.
- Stir in crushed tomatoes, most of the pancetta, and basil leaves.
- Season with salt and pepper and bring to a gentle simmer for about 15 minutes.
- While sauce reduces, bring a pot of salted water to a boil and cook pasta 2-3 minutes less than box instructions.
- Reserve 3/4 cup pasta water and drain pasta.
- Stir cream into the tomato sauce until incorporated.
- Add pasta water and drained pasta to the sauce.
- Simmer 4-5 minutes until sauce clings to pasta.
- Season to taste with salt and pepper.
- Spoon into bowls and top with parmesan, reserved pancetta, and torn basil.
