Orange Pasta
This unique pasta recipe is tangy yet creamy and easy to make. A very pleasing dish from my childhood!
- Prep time
- 10 min
- Cook time
- 20 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 8 oz. rigatoni ((225g, or any other short cut pasta))
- 3 tablespoons olive oil
- 4 oz. pancetta or bacon ((115g; optional, the dish is otherwise vegetarian if you leave this out))
- 1 medium onion ((thinly sliced))
- 3 cloves garlic ((thinly sliced))
- 1 cup orange juice
- ½ cup tomato paste
- salt and pepper ((to taste))
- 1/3 cup half-and-half or heavy cream ((80 ml))
- ¼ cup grated Parmesan cheese ((25g))
- zest of 1/2 an orange
- ½ cup basil ((julienned))
Instructions
- 1
Bring a large pot of salted water to a boil and add the pasta. While that's happening, heat a skillet over medium heat and add the olive oil and pancetta/bacon (if using). Allow the pancetta to crisp up, and then add the onion and garlic. Cook for about 10 minutes, or until caramelized.
- 2
Stir in the orange juice and tomato paste, and bring to a simmer. Season with salt and pepper to taste, and add the half and half. Scoop in your cooked pasta (reserve the cooking liquid), and parmesan cheese. Give everything a good stir. Add in a little more of the starchy pasta water if the sauce needs thinning out.
- 3
Stir in the orange zest and basil. Give the pasta a taste and adjust the seasoning if needed. Serve!