Pink Sauce Pasta (Tomato Cream)
This is just a simple tomato cream sauce with pancetta – it comes together in one pan in about 40 minutes. The pancetta fat does most of the heavy lifting for flavor here.
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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.
Tried this recipe?Leave a comment below & let me know!