Penne with Pancetta and Sun Dried Tomatoes

This intensely flavorful pasta dish is quick and easy to prepare. Made with pancetta, garlic, onion, dry white wine and sun-dried tomatoes, it can be served either as side dish or a light main course.

Penne with Pancetta and Sun Dried Tomatoes

Penne with Pancetta and Sun Dried Tomatoes

5 from 2 votes
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A quick-to-fix, flavorful pasta toss made with pancetta, garlic, onion, dry white wine and sun-dried tomatoes.
Yield: 4 servings
Prep: 15 minutes
Cook: 20 minutes
Total: 35 minutes
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Ingredients

  • 10 ounces penne
  • 4 ounces thin-sliced pancetta, cut into 1/4-inch strips
  • 2 tablespoons extra virgin olive oil
  • 1/2 cup onion, finely chopped
  • 3 cloves garlic, very finely chopped
  • 1/4 cup dry white wine, or chicken broth
  • 3 ounces sun-dried tomatoes, cut into thin strips
  • 1/4 cup fresh parsley, chopped
  • Salt and freshly ground black pepper to taste
  • Parmigiano-Reggiano cheese for grating

Instructions

  • Place a pot of salted water on to boil for the penne.
  • In a large pan, fry the pancetta over medium heat until browned, about 3 to 4 minutes. Add the olive oil, onion and garlic and cook, stirring frequently, until the onion is soft and beginning to develop a golden color (do not brown).
  • Deglaze the pan with the wine, scraping up any browned bits on the bottom with a spatula. Stir in the sun-dried tomatoes and cook for another minute or two. Remove from the heat and keep warm over low heat.
  • Cook and drain the penne according to package directions, reserving 2 tablespoons of the cooking water.
  • Add the penne, cooking water and parsley to the sun-dried tomato mixture, toss to combine and season to taste with salt and pepper. Transfer to a serving bowl and top with grated Parmigiano-Reggiano cheese.
Author: Lynne Webb
Course: Pasta
Cuisine: Italian
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