Directions
Preheat the oven to 375°F. Cook the pasta according to package instructions until 2 minutes before al dente, then drain and set aside. Heat a large skillet over medium heat, add pancetta, and cook until crisp and the fat is rendered, about 7 to 8 minutes, then transfer the pancetta to a small bowl with a slotted spoon, leaving the fat in the pan. Reduce the heat to medium-low, add the onion and cook until soft and translucent, about 5 to 7 minutes. Add garlic, salt, pepper, and red pepper flakes and cook just until fragrant. Stir in tomatoes and bring to a gentle simmer. Add artichokes and cooked pancetta to the sauce, then fold in the cooked pasta until evenly coated. Transfer everything to a prepared baking dish, gently mix in the fontina cubes, and sprinkle mozzarella evenly over the top. Bake uncovered until bubbling and golden, about 15 minutes. Before serving, finish with fresh basil. Serves 6.
Pancetta and Artichoke Baked Penne
Prep: 25 min Cook: 35 min Servings: 6
This cozy baked pasta leans rich and savory, with crisped pancetta folded into a glossy tomato sauce and pockets of molten cheese throughout. The penne stays pleasantly toothsome under a bubbling, golden top, while artichokes add a subtle tang that keeps the dish from feeling heavy. It is the kind of oven baked pasta that feels weeknight friendly but still dramatic enough to bring straight to the table.
Ingredients
- 8 oz Pancetta, diced
- 1/2 Onion, finely diced
- 8 cloves Garlic, thinly sliced
- 2 cans Cento Certified San Marzano Tomatoes (28 oz)
- 1 pkg Anna Penne Rigate (1 lb)
- 1 jar Cento Quartered and Marinated Artichoke Hearts (12 oz), drained & roughly chopped
- 1 1/2 cups Fontina Cheese, cut into cubes
- 1 cup Mozzarella Cheese, shredded
- 1/4 tsp Cento Crushed Red Pepper
- Cento Fine Sicilian Sea Salt, to taste
- Cento Ground Black Pepper, to taste
- Fresh Basil Leaves, chopped
Directions
- Preheat the oven to 375°F. Cook the pasta according to package instructions until 2 minutes before al dente, then drain and set aside. Heat a large skillet over medium heat, add pancetta, and cook until crisp and the fat is rendered, about 7 to 8 minutes, then transfer the pancetta to a small bowl with a slotted spoon, leaving the fat in the pan. Reduce the heat to medium-low, add the onion and cook until soft and translucent, about 5 to 7 minutes. Add garlic, salt, pepper, and red pepper flakes and cook just until fragrant. Stir in tomatoes and bring to a gentle simmer. Add artichokes and cooked pancetta to the sauce, then fold in the cooked pasta until evenly coated. Transfer everything to a prepared baking dish, gently mix in the fontina cubes, and sprinkle mozzarella evenly over the top. Bake uncovered until bubbling and golden, about 15 minutes. Before serving, finish with fresh basil. Serves 6.
