Pancetta and Chorizo Penne
with Roasted Tomatoes and Creamy Red Sauce
Double the meat, double the cheese: that’s what you get with this rich, hearty pasta that uses both pancetta and chorizo as well as Parmesan and cream cheese. They’re tossed into a tomato-y sauce, fulfilling all of your pasta-night dreams. You can’t have all that deliciousness without a few veggies, of course, so we’re also adding juicy roasted tomato wedges and sweet peas.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Not included in your delivery
Wash and dry all produce. Adjust rack to upper position and preheat oven to 375 degrees. Bring a large pot of salted water to a boil. Cut tomatoes into wedges. Toss with 1 TBSP olive oil, salt, and pepper on a foil-lined baking sheet and arrange skin-side down. Roast until soft and juicy, about 30 minutes.
Meanwhile, mince garlic. Finely chop parsley. Cut chorizo into ¼-inch cubes.
Once water boils, add penne to pot. Cook until al dente, 10-12 minutes. Scoop out and reserve 2 cups pasta cooking water, then drain.
While penne cooks, heat a large pan over medium-high heat. Add chorizo and pancetta. Cook, tossing, until beginning to release oil and crisp, 5-6 minutes. Remove a quarter of the meats from pan and set aside, then toss garlic into pan and cook until fragrant, about 30 seconds. Add tomato paste and cook, stirring, 2-3 minutes. Add 1½ cups pasta cooking water and cream cheese; stir until well-combined.
Stir peas into pan and allow to warm through, about 2 minutes. Season with plenty of salt and pepper. Stir in drained penne, 2 TBSP butter, and a pinch of chili flakes (to taste). (TIP: Add more pasta cooking water, if needed, to give sauce a loose, saucy consistency.) Season with salt and pepper.
Divide pasta between bowls and top with roasted tomatoes. Sprinkle with Parmesan, parsley, and a pinch of chili flakes (to taste—you may want to leave this off for the kids). Garnish with reserved chorizo and pancetta.