Roasted leek, pancetta, and tomato pasta
Roasted leek and sun-dried tomato sauce makes a delicious pasta sauce, or topping for bruschetta, grilled chicken or steak.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Total Time: 45 minutes
- Yield: 4 servings 1x
Ingredients
Scale
- 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
- 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.
- 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.
- 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.
- 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.