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This Penne Pasta with Ricotta, Pancetta and Tomato Sauce is a current favourite of mine that I just cannot get enough of. It’s super tasty and incredibly easy to make. Delicious comfort food!
Sorry I didn’t have a post for you yesterday I had some car trouble in the morning which lead me to walking one hour to the nearest supermarket (which was incredibly small btw) and I had no time (or energy) to do anything blog related afterwards.
Although I have to say I rather enjoyed the unexpected adventure, walking through the Tuscan countryside, it was a beautiful sunny day with clear blue skies and it felt very therapeutic.
Sometimes the unplanned things are the best things in life! You can see some of the photos I took along the way on Instagram.
So on to today’s recipe – Penne Pasta with Ricotta, Pancetta and Tomato Sauce
I am obsessed with this pasta recipe at the moment and it’s all thanks to my wonderful boyfriend, Nathan. He whipped up this delicious dish just on a random week night when I was glued to the computer screen trying to fix a technical issue with the blog.
Grrr I hate those days/nights when I could quite happily chuck my laptop across the other side of the room.
Luckily I managed to solve my technical issues (it totally was luck I have no idea what I’m doing half the time) and enjoy a big bowl of this delicious penne pasta and let me tell you victory tasted SO good!
I’ve pretty much been addicted to this pasta recipe ever since.
This Penne Pasta with Ricotta, Pancetta and Tomato Sauce is very simple as are all of my pasta recipes. Check out my Creamy Butternut Squash Pasta it’s super delicious.
To make the ricotta and tomato sauce I first add pancetta to a frying pan and fry for 1-2 minutes then I add the garlic, oregano and a splash of red wine. It already smells amazing at this point.
Then I add some passata and water and cook the sauce down for a few minutes then turn off the heat. I then add the ricotta and a little parmesan. If the sauce is too hot when the ricotta is added it will look grainy. If this happens don’t panic there is nothing wrong with it and it will still taste great.
A little pasta water is added to the sauce and it’s put back on the heat for a minute or so until the pasta is ready. Then all that’s left to do is mix the pasta with the sauce and eat!
If you’ve tried this or any other recipe on the blog please let me know how you got on in the comments below, I love hearing from you! You can also FOLLOW ME on FACEBOOK, TWITTER, INSTAGRAM and PINTEREST to see more delicious food and what I’m getting up to.
- 1 clove garlic finely chopped
- 75 g Pancetta smoked
- 400 g Penne pasta
- 50 g ricotta good quality
- 250 g passata
- 125 ml water
- 1 tbsp oregano dried
- 50 ml red wine
- 20 g parmesan plus extra for seasoning
- 1 pinch Salt and pepper to season
Bring a large pot of salted water to the boil and cook the penne pasta according to packet instructions.
In a large frying pan add the pancetta and fry for 1-2 minutes until it starts to brown. There should be enough oil in the pan from the pancetta at this point but if not add 1/2 tbsp olive oil.
Add the garlic and oregano and fry for 30 seconds then add the red wine and cook for 1 minute. Add the passata and 125ml of water. Cook the sauce for 3-4 minutes until it has reduced then turn off the heat. Season with salt and pepper.
Add the ricotta and 20g of parmesan and stir until completely combined with the tomato. Place back on the heat and add roughly 3-4 tbsp of the pasta water. Cook the sauce until the pasta is ready. It should be thick and creamy. Add the pasta and toss until completely coated in the sauce. Top with a sprinkle of parmesan and serve.
The ricotta might look grainy in the tomato sauce - do not worry.
Use good quality ricotta for best results.