Double Meat Penne with Roasted Tomatoes and Creamy Red Sauce

This double-meat penne is the ultimate comfort food for pasta lovers. Tender penne is tossed with crispy pancetta and spicy chorizo in a luscious tomato-cream sauce, then topped with juicy roasted tomatoes and a shower of Parmesan. Sweet peas add a pop of color and freshness to balance the richness.

Roasting the tomatoes brings out their natural sweetness, which pairs beautifully with the savory meats and creamy sauce. This dish comes together in about 35 minutes, making it a fantastic weeknight dinner that feels special. Feel free to adjust the chili flakes to your heat preference.

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Ingredients

2 unit Roma TomatoView ingredient guideLike ingredientDislike ingredient

4 clove GarlicView ingredient guideLike ingredientDislike ingredient

0.25 ounce ParsleyView ingredient guideLike ingredientDislike ingredient

3 ounce Dried ChorizoView ingredient guideLike ingredientDislike ingredient

12 ounce Penne PastaView ingredient guideLike ingredientDislike ingredient

8 ounce PancettaView ingredient guideLike ingredientDislike ingredient

6 ounce Tomato PasteView ingredient guideLike ingredientDislike ingredient

2 ounce Cream CheeseView ingredient guideLike ingredientDislike ingredient

4 ounce PeasView ingredient guideLike ingredientDislike ingredient

1 teaspoon Chili FlakesView ingredient guideLike ingredientDislike ingredient

0.5 cup Parmesan CheeseView ingredient guideLike ingredientDislike ingredient

1 tablespoon Olive OilView ingredient guideLike ingredientDislike ingredient

2 tablespoon ButterView ingredient guideLike ingredientDislike ingredient

SaltView ingredient guideLike ingredientDislike ingredient

PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat oven to 375°F and adjust rack to upper position. Bring a large pot of salted water to a boil. Cut Roma tomatoes into wedges, toss with 1 tablespoon olive oil, salt and pepper. Arrange skin-side down on a foil-lined baking sheet. Roast until soft and juicy, about 30 minutes.
2. While tomatoes roast, mince garlic and finely chop parsley. Cut dried chorizo into ¼-inch cubes.
3. Once water boils, add penne and cook until al dente, 10-12 minutes. Reserve 2 cups of pasta cooking water, then drain.
4. Heat a large pan over medium-high heat. Add chorizo and pancetta. Cook, tossing occasionally, until they begin to release oil and crisp, 5-6 minutes. Remove about a quarter of the meats from the pan and set aside. Add minced garlic to the pan and cook until fragrant, about 30 seconds. Stir in tomato paste and cook for 2-3 minutes. Add 1½ cups reserved pasta water and cream cheese, stirring until smooth and combined.
5. Stir peas into the sauce and cook until warmed through, about 2 minutes. Season with salt and pepper to taste. Add drained penne, 2 tablespoons butter and a pinch of chili flakes (adjust to your heat preference). Toss well. If the sauce seems too thick, add more pasta water a little at a time until it reaches a loose, saucy consistency. Season with additional salt and pepper if needed.
6. Divide pasta among bowls. Top with roasted tomatoes, sprinkle with Parmesan cheese, parsley and an extra pinch of chili flakes if desired. Garnish with the reserved chorizo and pancetta. Serve immediately.

Recipe Tips

FAQ

Can I use a different pasta shape?

Yes, any short pasta like rigatoni, fusilli or farfalle works well in this recipe.

Can I make this dish ahead of time?

This pasta is best served fresh, but you can reheat leftovers in a pan with a splash of water or milk to revive the sauce.

Is there a substitute for pancetta?

You can use bacon instead of pancetta. Just note that bacon may be smokier and slightly different in texture.