Tomato & Pancetta Pasta Tomato & Pancetta Pasta

Image: Maya Visnyei | Food styling: Michael Elliott/ | Prop styling: Lara McGraw

Get a taste of la dolce vita with this simple rigatoni dish, packed with salty pancetta and fresh vine-ripened tomatoes.

  • Prep time 25 minutes
  • Total time 25 minutes
  • Portion size 4 servings
  • Credits : Canadian Living Magazine



In large pot of boiling water, cook pasta according to package directions. Reserving 1 cup of the cooking liquid, drain.

Meanwhile, in large skillet, cook pancetta over medium heat, stirring occasionally, until crisp, about 6 minutes. Scrape into bowl.

Drain all but 3 tbsp fat from pan; cook garlic, chopped fennel, salt and pepper over medium heat, stirring often, until fennel is softened, about 4 minutes. Stir in tomatoes and oil; cook, stirring, until tomatoes are slightly softened, about 3 minutes. Stir in vinegar.

Stir in pasta and 1/2 cup of the reserved cooking liquid; simmer, adding more cooking liquid if needed to coat pasta, until sauce is thickened, 1 to 2 minutes. Remove from heat; divide among plates. Sprinkle with pan­cetta; garnish with fennel fronds.

For more recipes ideas, visit Italpasta.

Nutritional facts PER SERVING: about

  • Fibre 5 g
  • Sodium 528 mg
  • Sugars 6 g
  • Protein 12 g
  • Calories 388
  • Total fat 15 g
  • Potassium 510 mg
  • Cholesterol 16 mg
  • Saturated fat 3 g
  • Total carbohydrate 51 g


  • Iron 18
  • Folate 55
  • Calcium 3
  • Vitamin A 12
  • Vitamin C 38
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Lunch & Dinner

Tomato & Pancetta Pasta