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Roasted Tomato and Pancetta Penne


Salty pancetta adds a deliciously meaty bite to this roasted tomato sauce that comes together quickly for a satisfying weeknight meal.

  • Servings: 4

Photography: Andrew Purcell

Source: Everyday Food, March 2013


  • 2 pints cherry tomatoes
  • 1 thinly sliced large red onion
  • 1 tablespoon olive oil
  • 1/2 teaspoon red-pepper flakes
  • 4 ounces thinly sliced pancetta
  • 3/4 pound penne
  • 1/2 cup chopped parsley


  1. On a rimmed baking sheet, toss tomatoes with onion, oil, and red-pepper flakes; season, and top with pancetta. Roast at 450 degrees until tomatoes burst, 20 minutes, rotating pan once. Cook pound penne, reserving 1/4 cup pasta water. Toss penne with tomato mixture, parsley, and pasta water; season.

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