Hearty ZENB Penne with Pancetta & Tomatoes
PREP TIME 5 minutes
COOK TIME 20 minutes
TOTAL TIME 25 minutes
Serving Size: 468.73g
|Amount per Serving*|
FEATURED IN RECIPE
This chef-crafted recipe brings to life a flavourful version of a classic Italian pasta. Using ZENB Penne Pasta, this dish delivers a high source of fibre and protein. Taking only 25 minutes to make, this recipe combines convenience with elevated taste appeal.
- 1 box (340g) ZENB Penne Pasta made from 100% Yellow Peas, uncooked
- 1 tablespoon olive oil
- 85g pancetta, cut into ½ inch cubes
- 1 small red onion, chopped
- 4 cloves garlic, sliced
- 1 tin crushed San Marzano tomatoes
- 1/2 teaspoon salt
- 1/4 teaspoon crushed red pepper flakes
- 30g grated Pecorino Romano cheese
- 1 teaspoon red wine vinegar
- ground black pepper
Cook ZENB Pasta 2 min. less than directed on package. Reserve 1 cup pasta cooking water; drain.2.
Meanwhile, heat oil, pancetta, onion and garlic in large skillet on medium heat. Cook 4-6 min., stirring occasionally until onions are translucent. Stir in reserved pasta water, tomatoes, salt and pepper flakes; bring mixture to a boil. Reduce heat to medium-low; cook 8-10 min. while scraping up the browned bits on bottom of pan until sauce is slightly thickened. Stir in pasta; cook 1-2 min. until pasta is tender.3.
Remove pan from heat; add cheese and vinegar. Mix gently until cheese is melted and well combined. Garnish with freshly ground black pepper before serving.
For 2 servings, this recipe can easily be cut in half. This dish is a flavourful version of classic Italian pasta all’ Amatriciana. The Italian original utilizes guanciale, or salt-cured pork jowl, instead of pancetta. Pancetta is a cured, unsmoked pork belly. It is usually available near the specialty cheeses in the refrigerated deli section of the grocery store. Chopped bacon would be a great substitute for the pancetta.