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 time
- 2 min
- Cook time
- 20 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
- 1 clove garlic (finely chopped)
- 1 cup smoked pancetta (cubed (100g))
- 14.1 oz penne pasta ((400g))
- 1/4 cup ricotta (good quality (50g))
- 1+1/4 cup crushed strained tomatoes (passata (250g))
- 1/3 cup reserved pasta water (plus 3-4 tbsp if needed (125ml))
- 1 tbsp oregano dried
- 1/4 cup red wine ((60ml))
- 0.7 oz parmesan plus extra for seasoning ((20g))
- 1 pinch salt and pepper (, to season)
Instructions
- 1
Bring a large pot of salted water to the boil and cook the penne pasta according to packet instructions.
- 2
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 1/2 tbsp olive oil.
- 3
Add the garlic and oregano and fry for 30 seconds then add the red wine and reduce for 1 minute. Add the passata and 1/3 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.
- 4
Add the ricotta and parmesan and stir until completely combined with the tomato. Place back on the heat and add roughly 3-4 tbsp of the pasta water.
- 5
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.