• Prep Time: 5 min
  • Cooking Time: 15 min
  • Serves: 2 Servings

Penne with Pancetta and Cherry Tomatoes

  • Recipe Submitted by on

Category: Pasta, Main Dish, Italian, Pasta, Rice & Grains, Inexpensive

 Ingredients List

  • 1/2 lb. penne rigate
  • 1 tbsp. extra virgin olive oil
  • 3 oz. of sliced pancetta, diced into small pieces
  • 1/2 onion. chopped
  • 2 cloves of garlic, minced
  • 1/3 c. chicken broth
  • 2 cups cherry tomatoes
  • 1/3 cup flat leaf parsley, finely chopped
  • balsamic vinegar
  • Cracked black pepper
  • 1/2 cup basil leaves, torn
  • 1/2 cup parmigiano reggiano cheese, grated


Bring a large pot of water to boil. Add some salt to the pot when the water comes to a full boil.

In a large skillet set over moderate heat, cook the onion and garlic in the olive oil, stirring occasionally, until softened (approx. 4 min). Add the Pancetta and cook, stirring, until golden and crisp about 5 minutes. Next, stir in the chicken broth and scrape up any brown bits off of the bottom of the pan, while allowing it to warm up for 1-2 min. Add the tomatoes and the chopped parsley and season with the salt and pepper. Cook the tomatoes for approx. 10 min, until they burst. At the very end, add a dash of balsamic vinegar.

While the tomatoes are cooking, add in the pasta in the boiling salty water and cook until al dente, about 7-8 minutes. Drain.

Add the pasta into the tomato pan sauce. Mix in the basil. Top with the parmigiano reggiano cheese and serve warm.

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