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Roasted leek, pancetta, and tomato pasta

2 votes, average: 5.00 out of 52 votes, average: 5.00 out of 52 votes, average: 5.00 out of 52 votes, average: 5.00 out of 52 votes, average: 5.00 out of 5

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SKILL LEVEL :
Easy and quick

Roasting delivers big flavor

This flavorful sauce comes from Kathy Gunst's cookbook Roasting:  The Simple Cooking Technique for Food that is Bursting with Flavor. I toss the sauce with Rustichella D'abruzzo's pappardelle egg noodles, but you can follow Kathy Gunst's suggestions and use this sauce on just about anything:  as a topping for crostini, grilled chicken, steak, or even risotto.

Methods

I stick pretty close to Kathy Gunst's recipe. I increase the quantities a bit, particularly the pancetta, as my family just can't get enough pancetta. In fact, if there is anyone around while you are cooking, I recommend you make extra pancetta, as it will disappear before you get it into the sauce. You can use sun-dried tomatoes packed in oil or soak dried tomatoes in hot water, drain and chop them. Have your deli cut the pancetta in 1/2" slices so you get chunks of pancetta. I add a handful of pine nuts and serve with shaved or grated parmesan cheese. If I have any on hand, I sometimes add a few tablespoons of pesto.

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Preparation tips

See posts on how to wash a leek and chiffonade basil. You can make the sauce ahead of time and then reheat it before you toss with pasta.

Roasted leek, pancetta, and tomato pasta

Prep

Cook

Total

Yield 4 servings

Roasted leek and sun-dried tomato sauce makes a delicious pasta sauce, or topping for bruschetta, grilled chicken or steak.

Ingredients

  • 1/2 pound of pancetta, chopped into 1/4-1/2" cubes
  • 2 large leeks, sliced in half lengthwise, and then sliced in half rounds. Include white part and a bit of the light green.
  • 2 shallots, minced
  • 4 T basil, cut using chiffonade method
  • 1/2 cup sun-dried tomatoes, chopped
  • 3 T white wine
  • 1/3 cup pine nuts
  • Parmesan cheese, shaved or grated
  • 1 8-ounce package pappardelle egg noodles
  • EVOO to drizzle
  • Optional: 2-3 T pesto

Instructions

  1. Heat oven to 350 degrees. On your stovetop, heat an oven proof skillet or dutch oven, and add your pancetta. Cook, stirring until it begins to crisp, about 5 minutes. Drain off all but about 1 tablespoon fat. Remove pan from heat.
  2. Stir in leeks, shallots and 3 tablespoons of the basil. Roast in the oven for 10 minutes. Remove from the oven and stir in sun-dried tomatoes and wine. Roast another 10 minutes, stirring halfway through. Remove from oven, stir in remaining basil and season with salt and pepper. Remember your pancetta is already salty so taste first.
  3. While vegetables are roasting bring a salted pot of water to boil. Cook pasta al dente per package instructions. Drain and immediately toss pasta with sauce and a drizzle of EVOO. Serve with shaved or grated parmesan.
  4. Optional: If I have any on hand, I will add a few tablespoons of pesto when I toss the pasta, to enhance the basil flavor and to moisten the pasta.

 

 

THIS SERVES WELL WITH

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2 COMMENTS

Comments

  1. Margo says:

    This recipe is super delicious! And pretty easy to make. I swapped out the white wine for 2 T lemon juice.

    1. Kim says:

      I bet the lemon juice really brightened up the sauce. Good idea!

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