Pancetta Pasta with Tomato Sauce

This delicious pasta with pancetta (Pasta all’Amatriciana) is easy to make and perfect for a weeknight meal. The sauce is made from sautéed onions, crispy pancetta, garlic, and tomatoes.

Topped with parmesan and herbs, this dish is versatile (it works with any pasta type), hearty, and perfect for a night when you want to eat a real meal but don't have hours to cook. 

If you love Italian food, try my Italian Tomato Salad and Ribollita Soup as well!

Pancetta Pasta Ingredients

• Dried Pasta - use your favorite pasta, I like a chunky shape for this dish and usually use Casarecce or Strozzapreti.
• Pancetta - you can buy diced pancetta (easy to find at Whole Foods and Trader Joe's) or purchase it and dice it yourself.
• Canned Tomatoes - use canned plum tomatoes to form the base of the sauce.
• Aromatics - you'll use onion and fresh garlic to flavor the sauce.
• Seasonings - use both freshly ground black pepper and sea salt to season the sauce.
• Herbs - I like to use both parsley and basil to stir into the dish before serving.

I hope you enjoy this delicious Italian pasta recipe. Please let me know if you make it with a comment below or star rating!

Tomato Pancetta Pasta

This delicious pasta recipe has a rich pancetta tomato sauce. It's a take on the Italian classic Pasta all’Amatriciana.

4.52 from 31 votes

Print Pin Rate

Prep Time: 10 minutes minutes

Cook Time: 20 minutes minutes

Total Time: 30 minutes minutes

Servings: 6 servings

Author: Emily Wilson

1x2x3x

Ingredients

• 12 ounces dried pasta
• 1 tablespoon olive oil
• 1 yellow onion finely diced
• 2 cloves garlic minced
• ½ pound pancetta diced
• 28 ounces canned plum tomatoes
• 1 teaspoon ground black pepper
• ¼ teaspoon sea salt
• ½ cup grated parmesan
• Italian parsley or basil to garnish roughly chopped

Instructions

• Bring a large pot of water to a boil and cook pasta according to package directions.
• Meanwhile, heat olive oil in a large pot over medium heat. Add the onion and cook for 5 minutes, or until the onion is translucent. Add the garlic and cook for 30 seconds.
  
• Add the pancetta, black pepper, and salt to the onions and let cook until the pancetta is crispy (about 6 minutes), stirring often.
  
• Then add the tomatoes to the mixture and use a wooden spoon or potato masher to mash the tomatoes.
  
• Let the tomato mixture simmer for 8 minutes, then add the sauce to the cooked pasta and stir to combine.
  
• Top with parmesan and herbs before serving.
  

Notes

Storage - Leftovers can be saved for up to 4 days in the refrigerator in an airtight container.

Nutrition

Serving: 1g | Calories: 344kcal | Carbohydrates: 20g | Protein: 10g | Fat: 25g | Saturated Fat: 9g | Polyunsaturated Fat: 14g | Cholesterol: 32mg | Sodium: 149mg | Fiber: 1g | Sugar: 1g