Creamy Sun-Dried Tomato Pasta with Pancetta
This creamy sun-dried tomato pasta is a quick, one-pot dinner made with crispy pancetta, tender pasta, and a rich, garlicky cream sauce. It’s ready in about 30 minutes and delivers big, cozy flavor without a pile of dishes — perfect for busy weeknights when you want something comforting but still a little elevated.
Servings: 4 servings
Calories: 565.69kcal
Equipment
Ingredients
- 12 ounces rigatoni pasta Swap rigatoni for penne or fusilli.
- 4 ounces pancetta Bacon can replace pancetta if needed.
- ½ tablespoon butter
- 1 shallot diced. Or ½ yellow onion
- 2 garlic cloves minced
- ⅓ cup sun dried tomatoes chopped
- 5 ounces arugula or spinach
- ½ cup heavy cream or full-fat unsweetened coconut milk from a can
- ¼ cup freshly grated Parmesan cheese
- ¼ cup reserved pasta water
- Black pepper and salt to taste
Instructions
- Cook pasta according to package directions until al dente. Reserve 1 cup of the pasta water before draining.12 ounces rigatoni pasta
- Heat a large skillet over medium-high heat and add the pancetta. Cook, stirring occasionally until browned. Remove with a slotted spoon and place on a paper-towel lined plate to soak up some of the grease.4 ounces pancetta
- Drain off some of the grease and add the butter, shallot or onion, and garlic, and cook for 2-3 minutes.½ tablespoon butter, 1 shallot, 2 garlic cloves
- Stir in the sun-dried tomatoes and allow to cook for 2 minutes.⅓ cup sun dried tomatoes
- Pour in the heavy cream or coconut milk and stir.½ cup heavy cream or full-fat unsweetened coconut milk from a can
- Sprinkle in the Parmesan and arugula or spinach.5 ounces arugula or spinach, ¼ cup freshly grated Parmesan cheese
- Add the pasta and pancetta to the pan and mix to combine everything. Add reserved pasta water, a splash at a time if needed to loosen the sauce. Season with black pepper and turn off the heat.¼ cup reserved pasta water, Black pepper and salt
- Serve topped with more Parmesan and enjoy!
Video
Notes
What Else to Add:
- Red pepper flakes for a little heat
- Sautéed mushrooms for extra depth and a more earthy flavor
- Roasted cherry tomatoes to lean into the tomato flavor and add sweetness
- Toasted pine nuts or chopped walnuts for a bit of crunch
- Lemon zest or a squeeze of lemon juice to brighten the sauce
- Fresh basil or parsley for a fresh, herby finish
- Extra Parmesan or Pecorino Romano if you like a saltier, sharper cheese
- A drizzle of chili oil right before serving for a subtle kick
Nutrition
Serving: 1serving | Calories: 565.69kcal | Carbohydrates: 72.82g | Protein: 19.95g | Fat: 22.12g | Saturated Fat: 11.35g | Polyunsaturated Fat: 2.68g | Monounsaturated Fat: 6.24g | Trans Fat: 0.1g | Cholesterol: 26.72mg | Sodium: 328.21mg | Potassium: 786.18mg | Fiber: 4.65g | Sugar: 7g | Vitamin A: 1024.45IU | Vitamin C: 10.16mg | Calcium: 170.59mg | Iron: 3.65mg
