Recipe Overview
Why you’ll love it: This pasta with pancetta in a smoky tomato sauce is simple enough for a weeknight dinner but polished enough for guests. The crisp pancetta, tender vegetables, and rich tomato sauce make it hearty, flavorful, and satisfying.
How long it takes: 40 minutes
Equipment you’ll need: large skillet, pasta pot
Servings: 8
Some evenings simply call for pasta. It may be because you want a cozy bowl of comfort food, because you need an easy dinner that feels special, or because you are cooking for people who all want something familiar and delicious. This pasta with pancetta checks every box.
The sauce is built from a few everyday ingredients, but it tastes layered and full. Pancetta adds a savory, smoky depth, while crushed tomatoes create a smooth base that clings beautifully to the pasta. Finely diced onion, carrot, and red bell pepper soften into the sauce, giving it gentle sweetness, color, and texture without making the dish feel heavy.
Smoked paprika is the small ingredient that makes a big difference. It reinforces the flavor of the pancetta and gives the tomato sauce a warm, almost rustic character. The result is a pasta dinner that feels classic, balanced, and a little bit elegant.
Serve it as a main course with a crisp green salad and crusty bread, or offer it as a generous side dish alongside a simple protein. It is also a practical recipe for entertaining because the sauce comes together quickly and the finished dish holds its flavor well.
About This Pasta Recipe
It is quick and approachable. This recipe uses a short ingredient list and takes about 40 minutes from start to finish. Much of the cooking happens while the pasta water comes to a boil and the pasta cooks, so the timing is easy to manage.
The pasta remains the star. Because the sauce is simple, choose a pasta you enjoy. Cellentani works especially well because the curves hold the tomato sauce and bits of pancetta, but other medium shapes can work too. A good-quality pasta will improve the final texture and flavor.
It is flexible without being fussy. The combination of pancetta, tomatoes, smoked paprika, and fresh parsley is flavorful on its own, but the recipe also leaves room for small adjustments. Add cheese, more vegetables, garlic, or red pepper flakes depending on what you like and what you have available.
How To Make This Pasta Recipe
Prepare the vegetables. Finely dice the onion, carrot, and red bell pepper. Aim for small pieces, about a quarter inch, so they soften quickly and blend naturally into the sauce.
Cook the pancetta. Add the cubed pancetta to a large deep skillet and cook it over medium-high heat until crisp. This takes about 10 minutes. Transfer the pancetta to a paper towel-lined plate, then leave about a tablespoon of the rendered fat in the pan for cooking the vegetables.
Boil the pasta. Bring a large pot of water to a boil. Salt the water generously, then cook the pasta according to the package directions. Before draining, reserve 3/4 to 1 cup of the starchy pasta water.
Make the smoky tomato sauce. Sauté the onion, carrot, and bell pepper in the pancetta drippings until softened. Add the crushed tomatoes and smoked paprika, then bring the sauce to a boil. Let it simmer rapidly for about 10 minutes, or until it thickens slightly.
Combine and finish. Add the drained pasta to the skillet and toss until coated. Stir in reserved pasta water, a tablespoon at a time, if the sauce needs loosening. Fold in the crisp pancetta and chopped parsley, then season with salt and pepper to taste. Garnish with more fresh parsley before serving.
What to Serve with This Pasta
- Crusty bread with olive oil or a simple dipping oil.
- A green salad made with romaine, thinly sliced red onion, olives, and crunchy croutons.
- A peppery arugula salad with a bright vinaigrette.
- A simple vegetable side, such as sautéed greens, roasted broccoli, or mushrooms.
- A rich dessert, such as a no-bake chocolate tart, if you are serving this meal for guests.
Recipe Variations
Use these ideas to adjust the pasta while keeping the same smoky tomato base.
- Add cheese. Finish each serving with Parmesan, shredded mozzarella, or another cheese you enjoy.
- Add more vegetables. Mushrooms, spinach, or kale can be added to the sauce. Finely chopped mushrooms work especially well with the smoky flavor.
- Adjust the smokiness. Use more or less smoked paprika to suit your taste. Start small, because you can always add more.
- Add heat. A pinch of red pepper flakes gives the sauce a gentle kick. Minced garlic can also be added just before the tomatoes go into the pan.
- Use fresh tomatoes when appropriate. If you have ripe garden tomatoes, a fresh tomato pasta is a good warm-weather alternative, especially when you want a lighter sauce.
Storage & Reheating Tips
Refrigerate: Store leftover pasta in a covered container in the refrigerator for up to 4 days.
Freeze: This pasta can be frozen in a freezer-safe container or freezer bag for up to 3 months.
Reheat: Warm individual portions in the microwave until heated through. Larger portions can be reheated in a skillet over medium-low heat. Add a splash of water if the pasta seems dry, since pasta continues to absorb sauce as it sits.
Meal Planning Tip
This pasta with pancetta is a useful recipe to include in a weekly meal plan because it makes 8 servings and stores well. Pair it with salad and bread for dinner, then enjoy leftovers for easy lunches or another quick meal later in the week.
Delicious Pasta Recipes
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Pasta with Pancetta in a Smoky Tomato Sauce
Ingredients
- 8 ounces pancetta, cut into small cubes
- 1 small yellow onion, diced small (about 1 cup)
- 1 carrot, peeled and diced small (about 1/2 cup)
- 1 red bell pepper, diced small (about 1 cup)
- 1 can (28 ounces) crushed tomatoes
- 1/2 teaspoon smoked paprika, more to taste
- salt and pepper to taste
- 1 pound pasta (cellentani is a good choice)
- 1/4 cup chopped fresh parsley, plus more for garnish
Instructions
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Place a large pot of water over high heat and bring it to a boil for the pasta.
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In a large deep skillet, cook the pancetta over medium-high heat for about 10 minutes, or until crisp. Transfer it to a paper towel-lined plate. Pour off excess fat, leaving about 1 tablespoon in the skillet.
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Add the onion, carrot, and red bell pepper to the skillet. Cook for 5 to 7 minutes, stirring occasionally, until the vegetables soften. Stir in the crushed tomatoes and smoked paprika. Bring to a boil, then simmer rapidly for about 10 minutes, or until the sauce thickens.
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Meanwhile, salt the boiling water generously and cook the pasta according to the package directions. Before draining, reserve 3/4 to 1 cup of the pasta water.
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Drain the pasta and add it to the sauce in the skillet. Toss to combine. If the sauce is too thick, add reserved pasta water a tablespoon at a time until it reaches the consistency you like.
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Stir in the crisp pancetta and chopped parsley. Season with salt and pepper to taste. Serve warm, garnished with additional fresh parsley.
Notes
- Add cheese: Top the finished pasta with grated Parmesan, shredded Parmesan, or shredded mozzarella if desired.
- Recipe variations: Finely chopped mushrooms may be used instead of, or in addition to, carrots or peppers. For more flavor, add minced garlic or a pinch of red pepper flakes about 1 minute before adding the tomatoes.
- Storage: Refrigerate leftovers for up to 4 days or freeze for up to 3 months.
Nutrition
Nutrition information is automatically calculated and should be used as an estimate only.
Note: This post, recipe, and photos were updated in October 2019.