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!
Servings: 4 people
Calories: 476kcal
Ingredients
- 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
Instructions
- 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.
Notes
- 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
Nutrition
Calories: 476kcal