Pasta with Pancetta and Tomato Sauce

Recipe courtesy Giada De Laurentiis

Show: Everyday ItalianEpisode: Casual Dinner Party

Rated: 5 stars out of 5Rate itRead users' reviews (108)

RECIPE
COMMENTS & REVIEWS(108)

Cook Time:
30 min
Level:
Easy
Yield:
6 servings

Times:

Prep: 10 min
Inactive Prep: --
Cook: 30 min
Total:: 40 min

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Ingredients

6 ounces pancetta, diced
2 tablespoons olive oil
1 onion, chopped
Sea salt
2 garlic cloves, coarsely chopped
Pinch dried crushed red pepper flakes
1 (28-ounce) can tomato puree
1 pound linguine
1/2 cup grated Pecorino Romano

Directions

Add the pancetta to a heavy large skillet over medium heat. Add olive oil and saute until golden brown, about 8 minutes. Add the onion and saute until tender, about 5 minutes. Season with salt. Add the garlic and red pepper flakes. Saute until fragrant, about 30 seconds. Stir in the tomato puree. Simmer uncovered over medium-low heat until the sauce thickens slightly and the flavors blend, about 15 minutes. Season the sauce with salt, to taste.

Meanwhile, boil the linguine in a large pot of boiling salted water until tender but still firm to the bite, stirring occasionally, about 8 minutes. Drain, reserving 1 cup of the cooking liquid.

Toss the linguine with the sauce in the skillet, adding some of the reserved cooking liquid until the pasta is moist but being careful not to dilute the sauce. Toss with the cheese. Season with salt, to taste.

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Comments & Reviews

recipe Pasta with Pancetta and Tomato Sauce
Josee Laval, QC 01-19-2010
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Tasty!
Rated: 5 stars out of 5

It was great. My whole family loved it (even my very difficult daughter). The pancetta gives the sauce great depth.
recipe Pasta with Pancetta and Tomato Sauce
Susan Amsterdam NL, OTHER 01-12-2010
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Expat in the Netherlands
Rated: 4 stars out of 5

This was a quick, simple and a tasty recipe for dinner. I followed the directions, as stated, with a couple of deviations. I... always have pancetta on hand in my freezer, and it gave this recipe a fabulous flavor. I did not have tomato puree, so I used tomato sauce, just a lesser amount since it is thicker. I used a 16oz can. I added 1/2 cup pasta water at the end so it was not too thick a sauce. I did add a little chopped basil, as other cooks mentioned. And lastly I had some black olives I needed to use up in my fridge, so I added about 1/4 cup sliced black olives during the last 10 minutes of simmering the sauce. The recipe was quite nice and my husband and I enjoyed it very much. Thank you Ms. DeLaurentiis for a tasty recipe.Read more
recipe Pasta with Pancetta and Tomato Sauce
Jessica Huntington Beach, CA 12-16-2009
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NOT THE BEST
Rated: 3 stars out of 5

Not the best pasta dish. Will not make again.
recipe Pasta with Pancetta and Tomato Sauce
Jo Ann Brooklyn, NY 11-22-2009
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Delicious and easy!
Rated: 5 stars out of 5

This is one of my favorite recipes. It is easy to make and very good. I have even started making my own garlic bread from... another Food Network recipe while this is cooking. Read more
recipe Pasta with Pancetta and Tomato Sauce
Cindy Acworth, GA 08-14-2009
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So flavorful with just a little kick
Rated: 5 stars out of 5

I make this all the time and follow the recipe to the letter. I usually do add a T. or 2 of the pasta water to thin out the... sauce slightly. When my husband and I were finished devouring it the first time I made it, I realized I forgot to add the cheese. It was sweeter, but was definitely great even without it. Giada is the best. I've made so many of her recipes and she never lets me down!Read more
recipe Pasta with Pancetta and Tomato Sauce
MACHELL NEWTTON, NC 08-10-2009
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Great weeknight meal
Rated: 5 stars out of 5

A favorful quick meal that is great for weeknights!!