Jumbo Shells with Pancetta & Tomato Sauce

Jumbo Shells with Pancetta & Tomato Sauce
Jumbo Shells with Pancetta & Tomato Sauce

PREP TIME

20

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

PREP TIME

20

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

Ingredients

  • 2

    cups jumbo shells

  • 3

    tbsp olive oil

  • 1/2

    tbsp chopped onion

  • 1

    tbsp minced garlic

  • 1

    cup chopped pancetta

  • 2

    tbsp butter

  • 1 1/4

    cups peeled, seeded and chopped tomatoes

  • 2

    tbsp tomato paste

  • 2

    tbsp red wine vinegar

  • Pinch dried basil

  • Pinch chili pepper flakes

  • Salt and black pepper, to taste

  • 1/2

    cup grated Parmesan cheese

  • Chopped fresh parsley, for garnish

Directions

To prepare the jumbo shells: In a large pot, bring salted water to a boil. Add jumbo shells and cook for 14 to 17 minutes, until tender but firm. Drain and keep warm. To prepare the sauce: In a large frying pan, heat oil; saute onion, garlic and pancetta for 2 to 3 minutes, or until lightly brown. Add butter, tomatoes, tomato paste, vinegar, basil, chili pepper flakes, salt and black pepper; mix well. Lower heat to medium and simmer for 12 to 15 minutes, stirring occasionally. Toss drained pasta with the sauce and Parmesan cheese. Garnish with parsley and serve immediately.

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