Pancetta and Penne

🥘 Ingredients

• butter
  2 tbsp
• chili flakes
  1 tsp
• chorizo
  3 oz
• cream cheese
  2 oz
• garlic
  4 clove
• olive oil
  1 tbsp
• pancetta
  8 oz
• panoni pasta
  12 oz
• parmesan
  ½ cup
• parsley
  ¼ ounce
• peas
  4 oz
• pepper
• roma tomato
  2 unit
• salt
• tomato paste
  6 oz

🍳 Cookware

• baking

1. 

   1

   Step 1: Wash and dry all produce. Adjust the rack to the upper position and preheat the oven to 375°F. Bring a large pot of salted water to a boil. Cut roma tomato into wedges and toss with olive oil , salt , and pepper on a baking sheet that we lined with foil. Arrange them skin-side down. Roast until soft and juicy, ⏱️ 30 minutes .

   roma tomato: 2 unit, olive oil: 1 tbsp, salt, pepper
2. 

   2

   Meanwhile, mince garlic , FINELY chop parsley , and cut chorizo into ¼-inch cubes. Allow all the prep to finish while the tomatoes go into the oven.

   garlic: 4 clove, parsley: ¼ ounce, chorizo: 3 oz
3. 

   3

   Once the water is boiling, slip panoni pasta into the pot and cook until al dente, ⏱️ 10-12 minutes . Scoop out and reserve ⏱️ 2 cups of the under-cooked pasta water, then drain the pasta.

   panoni pasta: 12 oz
4. 

   4

   While the penne cooks, warm a large skillet over medium-high heat. Start with chorizo (already cut) and add pancetta . Cook, tossing, until the fat begins to render sedgers and they’re nice and crisp, ⏱️ 5-6 minutes . Set aside a quarter of the meat; meanwhile, chop garlic (then add it to the pan) and sauté until fragrant, ⏱️ 30 seconds . Toast in tomato paste until it darkens, ⏱️ 2-3 minutes . Pour in 1½ cups of the held pasta water and add cream cheese , stirring until the mixture comes together.

   chorizo, pancetta: 8 oz, garlic, tomato paste: 6 oz, cream cheese: 2 oz
5. 

   5

   Stir peas into the pan and heat them through, ⏱️ 2 minutes . Season generously with salt and pepper ; stir in the drained pasta, butter , and a pinch of chili flakes (to taste). (If the sauce seems tight, add more pasta water to loosen it.) Finish with salt and pepper as needed.

   peas: 4 oz, salt, pepper, butter: 2 tbsp, chili flakes: 1 tsp
6. 

   6

   Divide the saucy pasta between warm bowls and crown each with the roasted tomatoes. Top with plenty of parmesan , some parsley, and a little extra =pinch of chili flakes if you like heat. (If serving children, skip the kick.) Scatter the reserved sizzled chorizo and pancetta over everything before serving.

   parmesan: ½ cup