easiest way to make homemade Tomato, ricotta and pancetta tortiglioni

What’s happening? , I hope you’re having an incredible day today. Today, we’re going to make a special dish, Tomato, ricotta and pancetta tortiglioni. It is one of my favorites food recipes. For mine, I am going to make it a little bit tasty. This is gonna smell and look delicious.

Tomato, ricotta and pancetta tortiglioni is one of the most favored of recent trending foods on earth. It is simple, it is quick, it tastes delicious. It is enjoyed by millions every day. They are fine and they look wonderful. Tomato, ricotta and pancetta tortiglioni is something that I’ve loved my entire life.

Table of Contents


  • 350g dried tortiglioni pasta
  • 4 slices pancetta
  • 1 1/2 cups reserved bracciole sauce (see related recipe or note)
  • 1 cup fresh basil leaves, loosely packed
  • 200g fresh ricotta, crumbled
  • Small fresh basil leaves, to serve


  • Step 1
    Cook pasta in a large saucepan of boiling salted water, following packet directions, until tender. Drain. Return to pan.
  • Step 2
    Meanwhile, heat a large non-stick frying pan over medium-high heat. Add pancetta. Cook for 2 minutes each side or until crisp. Transfer to a plate lined with paper towel. Crumble pancetta into pieces.
  • Step 3
    Add reserved sauce to frying pan. Cook, stirring, for 5 minutes or until heated through. Add sauce mixture to pasta. Toss to coat. Add basil leaves and season with salt and pepper. Stir to combine. Divide between plates or bowls. Top with crumbled ricotta and pancetta. Serve.

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