Penne Pasta with Ricotta and Tomato sauce
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!
Prep Time2 minutes mins
Cook Time20 minutes mins
Total Time22 minutes mins
Course: Main Course
Cuisine: Italian
Servings: 4 people
Calories: 476kcal
- 1 clove garlic finely chopped
- 1 cup smoked pancetta cubed (100g)
- 14.1 oz penne pasta (400g)
- ¼ cup ricotta good quality (50g)
- 1 ¼ cups crushed strained tomatoes passata (250g)
- ⅓ cup reserved pasta water plus 3-4 tablespoon if needed (125ml)
- 1 tablespoon oregano dried
- ¼ cup red wine (60ml)
- 0.7 oz parmesan plus extra for seasoning (20g)
- 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.
Add the pancetta to a large pan 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 ½ tablespoon olive oil.
Add the garlic and oregano and fry for 30 seconds then add the red wine and reduce for 1 minute. Add the passata and ⅓ cup (125ml) of reserved pasta 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 parmesan and stir until completely combined with the tomato. Place back on the heat and add roughly 3-4 tablespoon of the pasta water.
Add the drained pasta and toss until completely coated in the sauce. Top with an extra dollop of ricotta and sprinkling of pepper if desired.
- The ricotta will look grainy, do not worry.
- Make sure to reserve the starchy pasta water to add to the sauce, do not replace with normal water.
- You can ubstitute pancetta for sun-dried tomatoes or capers
Calories: 476kcal