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Roasted Tomato and Pancetta Penne

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Recipe photo courtesy of Andrew Purcell

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

Source: Everyday Food, March 2013
Servings

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How would you rate this recipe?
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  • jamwinters
    31 DEC, 2013
    I've made this with both pancetta and bacon and I actually like it with the bacon better. Its a very yummy and easy recipe.
    Reply
  • ecmother
    19 MAR, 2013
    Made it with bacon, added in thinly sliced fingerling potatoes. and some fresh thyme. Yum!!
    Reply
  • kandt
    21 FEB, 2013
    This was so easy and quick. It was so delicious! I will be making this, again, very soon. The pot was scraped clean. Thank you, Sara for such great recipes and videos.
    Reply
  • barb57
    12 FEB, 2013
    I must recommend using canola oil instead of olive oil as my entire house was filled with smoke. I had forgotten that olive oil requires a lower temperature than 450 degrees! Sara I love all your recipes and videos but i do suggest you adjust your recipe to prevent this from happening to others.
    Reply
  • Tamara
    10 FEB, 2013
    Great Recipe. I will make this again. I was so happy with this recipe...it was full of wonderful fresh flavor. So easy yet perfect for a special dinner. Only thing I did different was to add two cloves of chopped garlic to the baking pan.
    Reply
  • MS10593083
    7 FEB, 2013
    Delicious and easy! Will definitely be making it again, perfect choice for a busy weeknight meal. I added a couple of cloves of garlic, minced, and used a bit of chicken broth instead of the pasta water. Couldn't find pancetta so used prosciutto instead. I would like to try basil instead of parsley next time.
    Reply

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