- 16 oz The Fresh Market Torcetti Artisan Pasta
- 4 oz diced pancetta
- 1 shallot, thinly sliced
- 2 garlic cloves, thinly sliced
- 24 oz The Fresh Market Yellow Tomato Sauce
- 3 tbsp mascarpone cheese
- salt and freshly ground pepper
- 1 tbsp extra virgin olive oil
- ¼ c pine nuts
- ¼ c Italian breadcrumbs
- 2 tbsp fresh basil, chopped
- Parmigiano Reggiano, for serving
Cook pasta according to package instructions. Drain and reserve about ¼ – ½ cup pasta water.
While pasta cooks, heat a large saucepan over medium heat. Add pancetta and cook until it begins to brown and crisp, about 7 minutes. Add shallot and garlic and cook until shallots are translucent, and garlic is fragrant, about 1 – 2 minutes more. Add pasta water and scrape up any browned bits from the bottom of the pan.
Add tomato sauce and mascarpone cheese, stirring to combine. Season with salt and pepper to taste, reduce heat to medium low and simmer about 5 minutes.
Meanwhile, heat oil in small saucepan over medium high heat. Add pine nuts and breadcrumbs, stirring constantly until toasted and slightly fragrant, about 3 – 5 minutes. Remove from heat and set aside.
Add basil and cooked pasta to sauce, tossing to combine. Serve family-style, topped with pine nut mixture and shaved Parmigiano Reggiano.
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