Creamy Tomato & Pancetta Ditalini

Ingredients

• 4 medium Fresh Tomatoes (ripe plum tomatoes, diced)
• 3 cloves Garlic (minced)
• 0.5 cup Heavy Cream (full‑fat, chilled)
• 1 tsp Salt
• 0.5 tsp Black Pepper (freshly ground)
• 0.5 cup Parmesan Cheese (freshly grated)
• 0.25 cup Fresh Basil (chopped)
• 8 oz Penne Pasta (dry)
• 4 oz Ditalini Pasta (dry, small tube shape)
• 2 tbsp Olive Oil (extra‑virgin)

Instructions

1. Prepare Ingredients

   Dice the tomatoes, mince the garlic, grate the Parmesan, and chop the basil. Set each aside in separate bowls.

   Time: PT5M

2. Boil Pasta Water

   Fill a large pot with 4‑5 quarts of water, add 1 tsp salt, and bring to a rolling boil.

   Time: PT5M

   Temperature: 100°C

3. Cook Penne and Ditalini

   Add the penne and ditalini to the boiling water. Cook for 9‑10 minutes, stirring occasionally, until al dente.

   Time: PT10M

   Temperature: 100°C

4. Drain Pasta

   Drain the pasta in a colander, set aside, and keep the reserved pasta water warm.

   Time: PT2M

5. Make Tomato‑Cream Sauce

   Heat olive oil in a large skillet over medium heat. Add minced garlic and sauté 30 seconds until fragrant. Add diced tomatoes and cook 5 minutes, stirring occasionally, until they break down. Pour in the heavy cream, stir, and bring to a gentle simmer for 3 minutes. Season with salt and pepper.

   Time: PT9M

   Temperature: Medium

6. Combine Pasta and Sauce

   Add the cooked penne and ditalini to the skillet. Toss to coat evenly. If needed, thin the sauce with reserved pasta water. Stir in the grated Parmesan and let melt, then fold in the chopped basil.

   Time: PT3M

   Temperature: Medium

7. Plate and Serve

   Divide the pasta among plates or a serving bowl. Garnish with extra Parmesan and a few fresh basil leaves.

   Time: PT1M

Nutrition Facts

Calories

450

Protein

15 g

Carbohydrates

60 g

Fat

15 g

Fiber

4 g