Pasta with asparagus, pancetta and tomatoes

Looking for a simple but flavorful pasta dish? This recipe combines tomatoes, pancetta and asparagus for a combination you won't forget.

When you're craving a hearty meal, pasta always hits the spot, especially when it's full of huge flavors. You'll go back to this recipe again and again.

Pasta with asparagus, pancetta and tomatoes recipe

Serves 4

Ingredients:

• 16 ounces short-cut pasta
• 10 ounces asparagus, cut into inch-long pieces, tips separated
• 6 ounces pancetta, cut into strips
• 15 ounces canned tomato puree
• 1 cup cherry tomatoes, quartered
• 1 clove garlic, crushed
• Olive oil
• Grated Pecorino romano
• Parsley, chopped finely

Directions:

1. Bring a large pot of water to a boil. When it boils, add salt, then pasta. Cook according to package directions. Reserve cooking water for later use.
2. Meanwhile, saute garlic and pancetta in a large saucepan with a drizzle of olive oil. When the garlic turns golden, discard. When the pancetta is crispy, remove from saucepan and set aside, reserving grease.
3. Add the asparagus to the grease in the saucepan. Cook for 5 minutes. Add asparagus tips. Cook for another 5 minutes.
4. Add tomato puree. Cook for about 30 minutes on medium-low. If sauce seems dry, ladle in a small amount of pasta water to achieve desired consistency.
5. Add cooked pasta to the sauce. Mix well, then remove from heat.
6. Add pancetta, fresh tomatoes, grated pecorino romano and parsley. Toss and serve.

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