Tomato Pastina with Guanciale (Creamy Italian Comfort)
This creamy tomato pastina combines tiny pasta, savory tomato broth, Parmesan, and crispy guanciale for an easy Italian comfort food dinner that’s cozy, rich, and ready in about 30 minutes.
Servings: 4 servings
Calories: 481.96kcal
Ingredients
- 4 ounces diced pancetta or guanciale
- 2 tablespoons olive oil
- 1 small shallot finely diced
- 1 garlic clove minced
- 2 tablespoons tomato paste
- 1 cup crushed San Marzano tomatoes
- 2 ½ cups low-sodium chicken broth
- ¾ cup pastina stelline or acini di pepe
- Small Parmesan rind
- ¼ –½ teaspoon crushed red pepper flakes to taste
- ½ teaspoon kosher salt plus more to taste
- ¼ teaspoon black pepper
- 1 tablespoon butter
- ¼ cup finely grated Pecorino Romano or Parmigiano Reggiano plus more for serving
Instructions
- Add the diced pancetta or guanciale to a cold skillet and turn the heat to medium. Cook, stirring occasionally, until the fat renders and the meat is golden and crisp, about 6–8 minutes. Transfer to a plate with a slotted spoon, leaving about 1 tablespoon of fat in the skillet.4 ounces diced pancetta or guanciale
- Add the olive oil to the skillet, then stir in the shallot and cook until softened, about 2–3 minutes. Add the garlic and cook for 30 seconds, just until fragrant.2 tablespoons olive oil, 1 small shallot, 1 garlic clove
- Stir in the tomato paste and cook for 1–2 minutes, letting it darken slightly and coat the shallots.2 tablespoons tomato paste
- Add the crushed tomatoes, chicken broth, pastina, Parmesan rind, crushed red pepper flakes, salt, and black pepper. Turn down the heat and bring to a gentle simmer and cook uncovered, stirring often, until the pastina is tender and the mixture thickens to a creamy, spoonable consistency, about 10–15 minutes.1 cup crushed San Marzano tomatoes, 2 ½ cups low-sodium chicken broth, ¾ cup pastina, Small Parmesan rind, ¼ –½ teaspoon crushed red pepper flakes, ½ teaspoon kosher salt, ¼ teaspoon black pepper
- Remove and discard the Parmesan rind. Stir in the butter and grated cheese until melted and creamy. Taste and adjust seasoning with additional salt if needed.1 tablespoon butter, ¼ cup finely grated Pecorino Romano or Parmigiano Reggiano
- Spoon into bowls and top with the crispy pancetta or guanciale and extra cheese.
Notes
- Guanciale gives the richest flavor, but pancetta works great too.
- Cook the tomato paste until darkened for deeper flavor.
- Stir often while simmering to keep the pastina creamy.
- Add extra broth if the pasta thickens too much before serving.
- Freshly grated cheese melts best.
Nutrition
Serving: 1serving | Calories: 481.96kcal | Carbohydrates: 32.86g | Protein: 13.72g | Fat: 34.4g | Saturated Fat: 12.19g | Polyunsaturated Fat: 1.15g | Monounsaturated Fat: 6.75g | Trans Fat: 0.12g | Cholesterol: 42.15mg | Sodium: 844.76mg | Potassium: 417.62mg | Fiber: 2.84g | Sugar: 5.5g | Vitamin A: 391.2IU | Vitamin C: 8.05mg | Calcium: 108.68mg | Iron: 2.56mg
