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Jumbo Shells with Pancetta & Tomato Sauce


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  • 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


Servings 4
Preparation time 20mins


Step 1

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

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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