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Tomato Pastina with Guanciale (Creamy Italian Comfort) Recipe

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4.1 from 9 reviews

Tomato Pastina with Guanciale is a creamy and comforting Italian dish featuring tiny star-shaped pasta cooked in a rich tomato and chicken broth sauce, enhanced with crispy pancetta or guanciale, aromatic shallots, garlic, and finished with melted Parmesan and Pecorino Romano cheeses. This hearty yet delicate recipe brings warmth and authentic Italian flavors to your table in just 35 minutes.

Ingredients

Meat and Oil

  • 4 ounces diced pancetta or guanciale
  • 2 tablespoons olive oil

Vegetables and Aromatics

  • 1 small shallot, finely diced
  • 1 garlic clove, minced

Tomato and Broth

  • 2 tablespoons tomato paste
  • 1 cup crushed San Marzano tomatoes
  • 2 1/2 cups low-sodium chicken broth

Pasta

  • 3/4 cup pastina (stelline or acini di pepe)

Cheese and Seasonings

  • Small Parmesan rind
  • ¼ – ½ teaspoon crushed red pepper flakes (to taste)
  • ½ teaspoon kosher salt (plus more to taste)
  • ¼ teaspoon black pepper
  • 1 tablespoon butter
  • 1/4 cup finely grated Pecorino Romano or Parmigiano Reggiano (plus more for serving)

Instructions

  1. Render the Pancetta or Guanciale: Add the diced pancetta or guanciale to a cold skillet and turn the heat to medium. Cook, stirring occasionally, until the fat renders out and the meat becomes golden and crisp, about 6–8 minutes. Remove the meat with a slotted spoon and place on a plate, leaving about 1 tablespoon of the rendered fat in the skillet.
  2. Sauté Shallots and Garlic: To the skillet with the reserved fat, add the olive oil. Stir in the finely diced shallot and cook until softened, around 2–3 minutes. Add the minced garlic and cook for an additional 30 seconds until fragrant.
  3. Add Tomato Paste: Stir in the tomato paste and cook for 1–2 minutes, allowing it to darken slightly and coat the shallots evenly to deepen the flavor.
  4. Simmer the Sauce and Cook Pastina: Pour in the crushed San Marzano tomatoes, low-sodium chicken broth, pastina pasta, Parmesan rind, crushed red pepper flakes, salt, and black pepper. Reduce the heat to maintain a gentle simmer. Cook uncovered, stirring often, until the pastina is tender and the sauce thickens to a creamy, spoonable consistency, about 10–15 minutes.
  5. Finish with Cheese and Butter: Remove and discard the Parmesan rind. Stir in the butter and finely grated Pecorino Romano or Parmigiano Reggiano until melted and the sauce is creamy. Taste and adjust seasoning with additional salt if needed.
  6. Serve: Spoon the warm pastina into bowls and top with the crispy pancetta or guanciale and additional grated cheese to taste. Serve immediately for a comforting meal.

Notes

  • Using guanciale offers a richer, more authentic flavor, but pancetta is a great substitute.
  • Be careful to simmer gently to avoid overcooking the pastina, which can become mushy quickly.
  • Adjust the amount of crushed red pepper flakes based on your preferred spice level.
  • The Parmesan rind adds depth of flavor but should be removed before serving.
  • For a vegetarian version, omit the pancetta/guanciale and use vegetable broth instead of chicken broth.

Find it online: https://marthatasty.com/tomato-pastina-with-guanciale-creamy-italian-comfort-recipe/