Penne with Tomatoes Pancetta and Red Pepper
Savor the bold flavors of Italian comfort food with this Penne with Tomatoes, Pancetta, and Red Pepper recipe—a quick and satisfying pasta dish that’s perfect for weeknight dinners or casual entertaining. Featuring al dente penne tossed in a savory tomato-based sauce made with crispy pancetta, juicy cherry tomatoes, and a hint of heat from red pepper flakes, this dish strikes the perfect balance of smoky, sweet, and spicy. Fresh basil leaves and a generous sprinkle of grated Parmesan cheese finish the dish with aromatic brightness and creamy richness. With just 30 minutes from prep to plate, this easy recipe is an ideal choice for pasta lovers seeking a flavorful meal with minimal effort. Pair it with crusty bread and a green salad for a complete Italian-inspired feast.
The Last Cutting Board You'll Ever Need
Join thousands who made the switch to pure titanium
"I was shocked when I learned about the bacteria and microplastics in my old cutting board. Switching to Titan Haus was the best decision—I'll never go back!"
Recipe Information
Ingredients
- 400 grams penne pasta
- 150 grams pancetta
- 300 grams cherry tomatoes
- 3 pieces garlic cloves
- 1 teaspoon red pepper flakes
- 2 tablespoons olive oil
- 10 pieces fresh basil leaves
- 50 grams parmesan cheese (grated)
- 1 teaspoon salt
- 0.5 teaspoon black pepper
Instructions
Bring a large pot of salted water to a boil. Add the penne pasta and cook according to the package instructions until al dente. Reserve 1 cup of pasta cooking water, then drain the pasta and set aside.
While the pasta cooks, dice the pancetta into small cubes. Halve the cherry tomatoes and mince the garlic cloves.
In a large skillet, heat the olive oil over medium heat. Add the pancetta and cook until crispy, about 5-7 minutes. Remove the pancetta with a slotted spoon and set aside, leaving the rendered fat in the skillet.
Add the minced garlic to the skillet and sauté until fragrant, about 1 minute. Be careful not to burn the garlic.
Add the halved cherry tomatoes to the skillet and cook, stirring occasionally, until they begin to soften and release their juices, about 5 minutes.
Stir in the red pepper flakes, salt, and black pepper. Return the crispy pancetta to the skillet and mix well.
Add the cooked penne pasta to the skillet, tossing everything together to coat the pasta in the sauce. If the mixture seems dry, add a few tablespoons of the reserved pasta water at a time until the sauce reaches the desired consistency.
Tear the fresh basil leaves and toss them into the skillet. Mix gently to combine.
Serve the pasta warm, topped with grated parmesan cheese. Garnish with additional basil leaves if desired.
Nutrition Facts
Calories |
421 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 22.0 g | 28% | |
| Saturated Fat | 7.3 g | 37% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 34 mg | 11% | |
| Sodium | 1216 mg | 53% | |
| Total Carbohydrate | 35.3 g | 13% | |
| Dietary Fiber | 2.8 g | 10% | |
| Total Sugars | 2.6 g | ||
| Protein | 19.4 g | 39% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 163 mg | 13% | |
| Iron | 1.7 mg | 9% | |
| Potassium | 382 mg | 8% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
