Crispy pancetta sauteed with shallots then gently mixed together with imported Italian tomato pasta, and Mascarpone cheese was one of my daughter’s favorite pasta dishes growing up. I had all but forgotten about this quick and simple pasta sauce until one evening when I had a bare refrigerator ad no motivation to go to the market. I always keep a lot of Italian cheeses on hand, along with pancetta, all of which have a hefty shelf span. Some imported tomato paste and al dente pasta, BAM, dinner is served! A beautiful Madonna Nera Rosso di Montalcino takes this exquisite pasta dish to another level.
See ingredients, directions and pairings.
8 ounces Pancetta, cubed
1 Shallot, minced
1/4 cup Imported Italian Tomato Paste
1/2 cup Imported Italian Mascarpone Cheese
Splash of White Wine
Pinch of Red Chili Pepper Flakes
1 pound Penne