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



Ingredient Checklist


Instructions Checklist
  • 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.


Reviews (6)

25 Ratings
  • 5 star values: 17
  • 4 star values: 4
  • 3 star values: 3
  • 2 star values: 1
  • 1 star values: 0
Rating: Unrated
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.
Rating: 5 stars
Made it with bacon, added in thinly sliced fingerling potatoes. and some fresh thyme. Yum!!
Rating: Unrated
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.
Rating: Unrated
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.
Rating: 5 stars
Great Recipe. I will make this again. I was so happy with this 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.
Rating: Unrated
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.