Pasta with pancetta and creamy tomato sauce (pasta del maresciallo)

Name: Pasta with pancetta and creamy tomato sauce (pasta del maresciallo)
Prep time: 10 min
Cook time: 18 min
Total time: 28 min
Yield: 4
Ingredients: Canned tomatoes 1 cup; Fresh liquid cream ½ cup; Penne Rigate pasta 11 oz; Red onions 1; Sweet Pancetta diced 3 oz; Basil to taste; Extra virgin olive oil 2 tbsp; Fine salt to taste

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Difficulty: Easy
Prep time: 10 min
Cook time: 18 min
Serving: 4 people
Cost: Average

PRESENTATION

Recipe by
Rosella Errante

We're passionate about quick pasta dishes! A fast sauce you can rustle up while the pasta cooks and hey presto: no need to fear any last minute guests! Flavorsome penne al baffo, the classic tuna pasta, a classic among university students, pasta alla cenere, ideal for cheese enthusiasts. In addition to these delicacies, today we present you with pasta del maresciallo, an irresistibly creamy first course, ideal for rustling up a last-minute dinner. Tomato sauce, fresh cream, a handful of diced bacon and a flavor-rich experience is guaranteed!

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INGREDIENTS: Canned tomatoes 1 cup (400 ml); Fresh liquid cream ½ cup (150 ml); Penne Rigate pasta 11 oz (320 g); Red onions 1; Sweet Pancetta 3 oz (80 g) - diced; Basil to taste; Extra virgin olive oil 2 tbsp; Fine salt to taste

Preparation

How to prepare Pasta with pancetta and creamy tomato sauce (pasta del maresciallo)

To make pasta del maresciallo, start by peeling and finely slicing the onion 1. Place the sliced onion in a pan 2, together with the pancetta bacon 3

and two spoons of olive oil 4. Brown for around 3 minutes on the stove, on a high flame. Add the crushed tomatoes 5, salt to taste 6, stir and cook the sauce for 15 minutes on a moderate flame.

In the meantime, bring salted water to the boil in a saucepan, to cook the pasta. Cook the pasta 7 for as long as it says on the packet and drain when firm to the bite. In the meantime, add the fresh cream to the sauce 8 and stir to amalgamate 9.

Flavor with the basil leaves 10 and when the pasta is cooked, drain it and add it straight to the pan with the sauce 11. Saut? the pasta for a few moments so that it finishes cooking and to coat it in the sauce. Serve the pasta nice and hot, garnished with the basil leaves 12.