Creamy Tomato Pasta with Pancetta and Shallots

Name: Creamy Tomato Pasta with Pancetta and Shallots
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Yield: 4 - 6 servings
Ingredients: 1 lb short pasta; 3 cups passata (tomato puree in US); 2 shallots; 1 ¼ cup pancetta; ⅓ cup white wine; 2 tablespoons mascarpone; ½ teaspoon red pepper flakes; salt; 1-2 tablespoons olive oil; parmigiano reggiano

User Reviews

5.0

3 reviews

Excellent

Prep Time
5 mins
Cook Time
5 mins
Total Time
25 mins
Servings
4 - 6 servings
Calories
775 kcal
Course
Main Course
Cuisine
Italian

Creamy Tomato Pasta with Pancetta and Shallots

Christopher House

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An easy and delicious Creamy Tomato Pasta. Tomatoes mixed with mascarpone cheese, salty pancetta, shallots and a pinch of chilli flakes for a little heat. This recipe is so easy, ready in under 30 minutes and is packed full of flavour.

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Ingredients

Servings

1 lb short pasta (450g)
3 cups passata (tomato puree in US) (680g)
2 shallots finely sliced
1 ¼ cup pancetta (160g)
⅓ cup white wine (70ml)
2 tablespoons mascarpone (60g)
½ teaspoon red pepper flakes (chilli flakes)
salt to season
1-2 tablespoons olive oil
parmigiano reggiano for topping

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Instructions

Bring a large pot of water to a boil, once boiling add a generous amount of salt.
Add 1-2 tablespoons of olive oil to a large pan and add the pancetta, fry until lightly golden then add the sliced shallots and red pepper flakes. Saute until soft (1-2 minutes).
Add the wine and reduce it by half. Add the tomatoes and a good pinch of salt and stir, simmer for 10 minutes.
After 5 minutes, add the pasta to the water and cook until al dente (about 8-9 minutes depending on shape and brand).
After simmering the sauce, add the mascarpone and stir in and simmer for a few more minutes until the pasta is done. Add the pasta to the sauce and stir to combine, serve with freshly grated parmigian reggiano.

Notes

Italian tomato passata - this is smooth pureed tomatoes sold in tall jars, it does not have any added sugar, flavouring, herbs, garlic etc it's just pure tomato and it's great for creating delicious sauces. In the US it's called tomato puree (it is not tomato concentrate), the brands we use are Mutti or Cirio.
Adjust chilli flakes to taste - you can leave them out or add more to taste.
What pasta to use - use any pasta shape you like, short pasta shapes work really well.
Reserving pasta water - there should be enough sauce here that you don't need to emulsify it with pasta water but it's always a good idea to reserve a little just in case.
Leftovers - leftovers will keep well in the fridge for up to 3 days and can be eaten cold or reheated on the stovetop. Add a splash of water when reheating to loosen the sauce.

Nutrition Information

Show Details

Calories 775kcal (39%) Carbohydrates 103g (34%) Protein 24g (48%) Fat 28g (43%) Saturated Fat 10g (50%) Polyunsaturated Fat 4g Monounsaturated Fat 10g Trans Fat 1g Cholesterol 41mg (14%) Sodium 334mg (14%) Potassium 1137mg (32%) Fiber 7g (28%) Sugar 12g (24%) Vitamin A 1166IU (23%) Vitamin C 19mg (21%) Calcium 84mg (8%) Iron 5mg (28%)

Nutrition Facts

Serving: 4- 6 servings

Amount Per Serving

Calories 775 kcal

% Daily Value*

Calories	775kcal	39%
Carbohydrates	103g	34%
Protein	24g	48%
Fat	28g	43%
Saturated Fat	10g	50%
Polyunsaturated Fat	4g	24%
Monounsaturated Fat	10g	50%
Trans Fat	1g	50%
Cholesterol	41mg	14%
Sodium	334mg	14%
Potassium	1137mg	24%
Fiber	7g	28%
Sugar	12g	24%
Vitamin A	1166IU	23%
Vitamin C	19mg	21%
Calcium	84mg	8%
Iron	5mg	28%