Single Ladies’ Spicy 'No-Date' Ditalini

Instructions

1. 1Bring a large pot of heavily salted water to a boil. Add the ditalini and cook for 8-10 minutes, or until al dente. Before draining, carefully scoop out about 1/2 cup of the starchy pasta water and set aside.
2. 2While the pasta cooks, place a large skillet over medium heat. Add the diced pancetta and cook until crispy and golden brown, about 5-6 minutes. Use a slotted spoon to remove the pancetta and set it aside on a paper towel-lined plate.
3. 3Drain all but 1 tablespoon of the fat from the skillet. Add the butter to the skillet and let it melt.
4. 4Add the minced shallot to the butter and sauté for 2 minutes until translucent. Stir in the garlic and red pepper flakes, cooking for just 1 minute until fragrant.
5. 5Add the tomato paste to the skillet. Use a wooden spoon to break it up and cook it for 3-4 minutes, stirring constantly, until the paste turns a deep, dark red color.
6. 6Slowly pour the heavy cream into the skillet, whisking it into the tomato paste until a smooth, vibrant orange-pink sauce forms. Reduce the heat to low.
7. 7Add the cooked ditalini and about 1/4 cup of the reserved pasta water to the sauce. Toss vigorously to coat the pasta. If the sauce is too thick, add a bit more pasta water.
8. 8Stir in the Parmesan cheese until it is fully melted and the sauce looks glossy. Add the lemon juice and season with salt and black pepper to taste.
9. 9Divide the pasta into bowls and top with the reserved crispy pancetta and fresh herbs. Enjoy immediately.

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