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Orecchiette with Tomatoes, Peas and Pancetta

Orecchiette with Tomatoes, Peas and Pancetta

By Hisham Ali HassanApril 5, 2024

  • Makes
    4 to 6 servings
  • Cook Time
    45 minutes
  • Rating

Slightly brothy yet chunky, pasta e piselli lands somewhere between soup and generously sauced pasta. Home cook and Pompei resident Antonella Scala taught us her recipe, which we adapted, for an ultra-easy one-pot affair. To form the flavor base, we use the rendered fat from pancetta crisped in olive oil to sweat a chopped onion until softened and sweet. Chopped plum tomatoes followed by a couple tablespoons of tomato paste cook down in the pot, supplying depth of flavor and umami. We cook the pasta directly in the mix, not separately, which lends the sauce starchiness and body, then peas, parsley and pecorino are stirred in at the finish. Scala used a mix of small pasta shapes, but we chose orecchiette and cavatelli, cup-like shapes that capture peas and boast a hearty, almost dumpling-like texture. At the end of cooking, be sure to wait about five minutes before serving. This allows the consistency to thicken slightly.

Tip

Don’t bother defrosting the peas. There is enough heat in the pot to thaw the frozen peas, and adding them while cold prevents overcooking so they retain their texture and color. However, if your peas are caked in ice, before use, simply rinse them under running cold water so they break apart.

Ingredients
  • 2

    tablespoons extra-virgin olive oil, plus more to serve

  • 4

    ounces pancetta, chopped

  • 1

    medium yellow onion, finely chopped

  • 12

    ounces plum tomatoes, cored and chopped

  • 2

    tablespoons tomato paste

  • 1

    pound orecchiette OR cavatelli (see headnote)

  • 2

    cups frozen peas

  • 1

    cup lightly packed fresh flat-leaf parsley, roughly chopped

  • 2

    ounces pecorino Romano cheese, finely grated (1 cup), plus more to serve

  • Kosher salt and ground black pepper

Step 1

In a large Dutch oven over medium, combine the oil and pancetta; cook, stirring, until browned and crisped, 5 to 7 minutes. Using a slotted spoon, transfer the pancetta to a paper towel-lined plate. To the fat remaining in the pot, add the onion. Cook, stirring, until softened but not browned, about 3 minutes.

Step 2

Add the tomatoes and cook, stirring often while gently pressing on them to encourage them to soften, until they have broken down to a pulpy consistency, about 5 minutes. Add the tomato paste; cook, stirring, until the paste darkens and begins to stick to the pot, about 2 minutes.

Step 3

Add 2 quarts water and bring to a boil over high. Add the pasta and cook, uncovered and stirring occasionally, until al dente, about 10 minutes. Off heat, add the pancetta, peas, parsley and pecorino; stir until the cheese has melted and the peas have thawed, about 1 minute. Let stand, uncovered, for 5 minutes to thicken slightly. Taste and season with salt and pepper. Serve drizzled with additional oil and sprinkled with additional pecorino.