Mama's Sause
A warm watercolor painting of crispy pancetta, tender broccoli rabe, and halved cherry tomatoes on a worn wooden table.
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Pancetta Pasta with Broccoli Rabe

Crispy pancetta, tender broccoli rabe, and sweet tomatoes cooked together with garlic and red pepper, then finished with creamy ricotta and sharp parmesan. Simple, bold, and deeply Italian.

main italian

Ingredients

  • Pasta (shells or rigatoni)
  • Pancetta, cut into quarter-inch cubes
  • Broccoli rabe
  • Small tomatoes, halved
  • Garlic
  • Red pepper flakes
  • Olive oil
  • Pasta water (reserved)
  • Salt to taste
  • Pepper to taste
  • Ricotta cheese
  • Parmesan cheese

Steps

  1. Cook broccoli rabe. Cook pasta and reserve the pasta water.
  2. Cut pancetta into quarter-inch cubes. Heat 2 tablespoons olive oil in a large pan and cook pancetta 8–10 minutes until browned.
  3. Halfway through cooking pancetta, add the halved tomatoes and continue cooking until the pancetta is golden.
  4. Add minced garlic and a pinch of red pepper flakes; cook until fragrant (you'll smell the garlic).
  5. Add the cooked broccoli rabe and pasta to the pan; toss to coat with the sauce.
  6. Add a few tablespoons of pasta water to loosen the sauce and help it thicken. If it looks dry, add more pasta water.
  7. Season with salt and pepper to taste.
  8. Serve in a bowl. Drizzle with olive oil, top with a large scoop of ricotta, and finish with grated parmesan cheese.
ENJOY
— like she's handing you the plate