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Rustic Tomato Pancetta Pasta

world.food's picture
<p><a href="http://www.flickr.com/photos/stuart_spivack/4025119828/">Image Credit</a></p>
Ingredients
  Ricotta cheese 3 Cup (48 tbs)
  Extra virgin olive oil 3 Tablespoon
  Pancetta/Other unsmoked slab bacon 8 Ounce, rind discarded, cut into 1/2-inch cubes
  Shallots 1 Cup (16 tbs), coarsely chopped
  Flat leaf parsley 1 Cup (16 tbs), coarsely chopped
  Sun-dried tomatoes 1⁄4 Cup (4 tbs), finely chopped
  Ripe plum tomatoes 4 , seeded and cut into 1/2-inch pieces
  Salt 1⁄4 Teaspoon
  Black pepper 1⁄4 Teaspoon
  Large tubular pasta 12 Ounce, dried (Such As Rigatoni)
Directions

MAKING
1) Take a large bowl and place the ricotta in it.
2) In a large non-stick skillet, heat 2 tablespoons of oil over medium heat.
3) Sauté pancetta in it for about 10 minutes, stirring occasionally, until the fat is rendered.
4) Using a slotted spoon, transfer the pancetta to the bowl with the ricotta.
5) In the rendered fat and oil, over medium-low, sauté shallots for about 10 minutes until they are wilted and then add it to the ricotta using a slotted spoon.
6) To the ricotta, mix 1 tablespoon of parsley, sun-dried tomatoes, plum tomatoes, salt and pepper.
7) Just before serving, allow a large pot of salted water to come to a boil.
8) Mix in remaining tablespoon of oil and pasta and cook the pasta until just tender.
9) Drain the pasta, saving 1/2 cup of cooking liquid.

FINALIZING
10) Toss the drained pasta with the ricotta mixture, mixing in about 2 tablespoons of the reserved cooking liquid.
11) Pour in more liquid, according to taste, if the sauce needs to have a creamy texture.
12) Add seasonings to taste.

SERVING
13) Garnish with the remaining tablespoon of parsley and serve at once.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Italian
Course: 
Main Dish
Method: 
Tossed
Ingredient: 
Pasta
Interest: 
Gourmet
Preparation Time: 
10 Minutes
Cook Time: 
25 Minutes
Ready In: 
35 Minutes
Servings: 
6

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