Pasta with Spicy Tomato and Pancetta Sauce

Start to Finish: 30 Minutes

Servings: 4 to 6

Ingredients:

• 14½-ounce can whole peeled tomatoes
• 2 tablespoons gochujang (see headnote) or 1 tablespoon Calabrian chili paste
• ¼ cup extra-virgin olive oil
• 4 ounces pancetta (see headnote), chopped
• 4 medium garlic cloves, minced
• 4 bay leaves
• 2 tablespoons tomato paste
• 1 sprig rosemary
• Kosher salt and ground black pepper
• 1 pound penne, ziti or rigatoni pasta
• ½ cup lightly packed fresh basil, torn
• Whole-milk ricotta cheese, to serve

Directions:

In a large pot, bring 4 quarts water to a boil. In a blender, puree the tomatoes with juices and gochujang until smooth, 30 to 60 seconds; set aside.

While the water heats, in a 12-inch skillet, combine the oil, pancetta, garlic, bay, tomato paste, rosemary and ½ teaspoon pepper. Cook over medium, stirring often, until the pancetta has rendered some of its fat and the tomato paste darkens and begins to stick to the pan, 6 to 8 minutes. Add the pureed tomato mixture and bring to a simmer, scraping up any browned bits. Simmer, uncovered and stirring often, until very thick and the fat separates, about 10 minutes.

Meanwhile, when the water reaches a boil, add 1 tablespoon salt and the pasta; cook, stirring occasionally, until just shy of al dente. Reserve about 1½ cups of the cooking water, then drain the pasta and return it to the pot. (If the sauce is done ahead of the pasta, remove the skillet from the heat.)

Scrape the sauce into the pot with the pasta and add ¾ cup of the reserved cooking water. Cook over medium, stirring and tossing often, until the sauce clings and the pasta is al dente, 2 to 4 minutes; add more reserved pasta water as needed to loosen the noodles if the mixture is very dry and sticky.

Off heat, remove and discard the bay and rosemary. Taste and season with salt and pepper, then stir in the basil. Serve topped with dollops of ricotta.

Conclusion:

This Spicy Tomato and Pancetta Pasta is a delicious and flavorful dish that combines the rich flavors of pancetta with the spicy kick of gochujang. The combination of the two creates a sauce that is both bold and complex, with a depth of flavor that is sure to impress.

FAQs:

• What is gochujang?

Gochujang is a Korean chili paste made from fermented soybeans, rice, and red chili peppers. It has a thick, sticky consistency and a sweet, savory, and spicy flavor.

• What is Calabrian chili paste?

Calabrian chili paste is a type of hot sauce made from chili peppers, garlic, and vinegar. It has a thick, smooth texture and a spicy, slightly sweet flavor.

• Can I substitute gochujang for Calabrian chili paste?

Yes, you can substitute gochujang for Calabrian chili paste, but keep in mind that the flavor will be slightly different. Gochujang has a sweeter, more fermented flavor, while Calabrian chili paste has a more intense, fiery flavor.

• Can I make this recipe ahead of time?

Yes, you can make this recipe ahead of time, but it’s best to prepare the sauce just before serving. The sauce will thicken as it cools, so it’s best to reheat it just before serving.