Looking for a simple but flavorful pasta dish? This recipe combines tomatoes, pancetta and asparagus for a combination you won’t forget.
When you’re craving a hearty meal, pasta always hits the spot, especially when it’s full of huge flavors. You’ll go back to this recipe again and again.
Pasta with asparagus, pancetta and tomatoes recipe
- 16 ounces short-cut pasta
- 10 ounces asparagus, cut into inch-long pieces, tips separated
- 6 ounces pancetta, cut into strips
- 15 ounces canned tomato puree
- 1 cup cherry tomatoes, quartered
- 1 clove garlic, crushed
- Olive oil
- Grated Pecorino romano
- Parsley, chopped finely
- Bring a large pot of water to a boil. When it boils, add salt, then pasta. Cook according to package directions. Reserve cooking water for later use.
- Meanwhile, saute garlic and pancetta in a large saucepan with a drizzle of olive oil. When the garlic turns golden, discard. When the pancetta is crispy, remove from saucepan and set aside, reserving grease.
- Add the asparagus (reserving tips) to the grease in the saucepan. Cook for 5 minutes. Add asparagus tips. Cook for another 5 minutes.
- Add tomato puree. Cook for about 30 minutes on medium-low. If sauce seems dry, ladle in a small amount of pasta water to achieve desired consistency.
- Add cooked pasta to the sauce. Mix well, then remove from heat.
- Add pancetta, fresh tomatoes, grated pecorino romano and parsley. Toss and serve.