Pappardelle with Stewed Tomato and Pancetta


  • 12 ounces Dried Egg Pappardelle
  • 4 tablespoons unsalted butter
  • 5 ounces Daniele Pancetta, cut into 3/4 in. pieces (about 1 Cup)
  • 8 ounces Rhode Island Harvest Kitchen's Stewed Tomatoes
  • To Taste kosher salt
  • 1 teaspoon Red Pepper Flakes
  • 2/3 cup Parmesan cheese, grated
  • 1/2 cup Heavy Cream

Method of Preparation

Bring a pot of salted water to a boil.  Melt butter in a large skillet over medium-low heat.  Add pancetta and red pepper flakes, cook 5 to 6 minutes - stewing the pancetta until it turns gold.  Roughly chop the tomatoes.  Add the tomatoes to the sauté pan and season with salt.  Cook at medium-low heat for 6-7 minutes, or until the tomatoes caramelize and color the oil.  Stir often and adjust the heat if needed, to ensure the tomatoes do not burn.  Meanwhile, cook the pasta to al dente, about 6-7 minutes.  Drain and reserve 1 Cup of cooking water.  Stir the cream into the sauce and cook an additional 3-5 minutes, or until sauce binds together.  Add the cooked pasta and toss gently.  Stir in half the parmesan.  Add just enough pasta water so sauce is glossy and coats noodles.  Top with remaining parmesan and enjoy! 


Submitted by: Easy Entertaining