Pink Sauce Pasta (Tomato Cream)
This is just a simple tomato cream sauce with pancetta - it comes together in one pan in about 40 minutes. The pancetta fat does most of the heavy lifting for flavor here.
Ingredients
Ingredients (~6 servings)
- 8 oz diced pancetta
- 1 Tbsp olive oil
- 2 Tbsp unsalted butter
- 1 large shallot, finely minced
- 6 garlic cloves, minced
- 3/4 tsp red pepper flakes
- 1/4 cup + 1 Tbsp tomato paste
- 42 oz canned crushed tomatoes, San Marzano is best
- 3/4 cup bold red wine
- 1 1/2 cups torn basil leaves
- 2 cups heavy cream
- 3/4 cup reserved pasta water
- 1 lb dried pasta, lumache, paccheri, cavatappi, rigatoni, or similar
- grated parmesan cheese, for garnish
- torn basil leaves, for garnish
Instructions
- Crisp pancetta in olive oil over medium-low heat until crispy. Remove pancetta, leaving fat in pan.
- Add butter, shallots, garlic, and red pepper flakes. Cook 3-4 minutes until fragrant.
- Stir in tomato paste and cook 3-4 minutes until darkened. Add wine, scrape pan, simmer 5 minutes.
- Add crushed tomatoes, most pancetta, and basil. Simmer 15 minutes.
- Boil pasta 2-3 minutes less than package instructions. Reserve 3/4 cup pasta water.
- Stir cream into sauce. Add pasta water and pasta. Simmer 4-5 minutes until sauce clings.
- Serve with parmesan, reserved pancetta, and fresh basil.
Notes
Use San Marzano tomatoes if possible for best flavor.