When I first saw this recipe on Shutterbean, I immediately had a flashback to the tomato artichoke ravioli that was on the menu at the first restaurant I worked at in Milwaukee. The ravioli had pancetta in it and I once served it to a vegetarian and I felt so so so bad. But, to be fair, the menu said it had pancetta in it. So it’s not my fault she didn’t know what it was and didn’t ask me. Don’t worry though, I got her a new meal to replace that one.
So when I saw this recipe for Tomato Artichoke Penne, I immediately thought of adding pancetta to it hoping to replicate the flavor of the ravioli because – let’s be honest – I have no intention of going through the process of making homemade ravioli. And, the flavor turned out to be perfect. So perfect, that I made it twice in one week. But beware – this is not a vegetarian meal (unless you leave out the pancetta).
Note: I found diced pancetta in the deli section at our grocery store, but if yours doesn’t carry it like that, ask the deli counter to slice you a 4-ounce thick slice for you to dice yourself.
- 1 pound penne pasta
- 1 tablespoon extra virgin olive oil
- ½ large sweet or yellow onion, chopped
- 4 ounces diced pancetta
- 4 cloves garlic, minced
- ¼ teaspoon crushed red pepper flakes
- 1 28-ounce can diced tomatoes with juice
- 1 14-ounce can quartered artichoke hearts
- ½ – ¾ cup chicken broth
- 2 tablespoons basil
- Cook pasta according to package directions in salted water (reserving ½ cup pasta water for sauce).
- In a large skillet or saucepan, heat olive oil to medium-high heat.
- Add pancetta and onions and sauté for 5 minutes.
- Add garlic and crushed red pepper flakes – cooking for 1 minute more.
- Stir in diced tomatoes, artichokes, chicken broth, basil and salt & pepper.
- Cover pot and simmer sauce on medium-low for 10 minutes.
- Remove lid and continue to simmer until sauce thickens.
- Toss pasta with sauce, adding pasta water as needed.
Recipe adapted from Shutterbean.