Ultimate Comfort: Pappardelle with Slow-Roast Tomato & Pancetta Ragu

There’s something about pasta that feels like an embrace. On chilly evenings, when the air bites and you crave something rich and restorative, a bowl of pasta can work wonders. This pappardelle with slow-roast tomato ragu and pancetta is everything comfort food should be: deep in flavour, simple to make, and deceptively impressive when served at the table.

The sauce is built on just a handful of ingredients — juicy chopped tomatoes, tangy sunblush tomatoes, garlic, herbs, pancetta, and a splash of vinegar to sharpen the sweetness. A swirl of cream or mascarpone at the end makes it luxuriously velvety, though you can leave it out if you prefer a lighter dish.

It’s the kind of meal that looks like it belongs on an Italian trattoria menu but can be pulled together at home with very little effort. While the oven does most of the work, you can curl up with a book, pour yourself a glass of wine, and let the scent of roasting tomatoes fill the kitchen.

What This Ragu Tastes Like

The flavour of this ragu is deep and complex despite its simple ingredients. Slow roasting the tomatoes turns them rich and jammy, with smoky edges where the heat has caught them just enough to caramelise. The pancetta brings bursts of salty, savoury richness, and when finished with cream or mascarpone the whole dish becomes silky and indulgent. A splash of vinegar cuts through the richness and keeps everything bright. The result is balanced, warming, and utterly comforting.

Ingredients You’ll Need 

You don’t need anything complicated to make this dish — just a few good quality staples that shine when cooked together. A tin of Italian chopped tomatoes gives the ragu its body and sweetness. What makes this recipe unique is the addition of my own homemade sunblush tomatoes, which bring an incredible depth of flavour, rich and tangy with a subtle smokiness. They’re simple to prepare and worth the effort, and I have a full recipe for them that you can follow at home.

Pancetta adds a porky, salty backbone, though guanciale, streaky bacon, or even nduja can work beautifully too. Garlic and thyme keep the flavour aromatic without overpowering the tomatoes. A splash of red wine vinegar or sharp balsamic balances the sweetness, while cream or mascarpone provide that final luxurious flourish. Wide ribbons of pappardelle are classic, though tagliatelle or rigatoni will also cling to the sauce. And of course, no pasta dish is complete without a snowfall of Parmigiano Reggiano.

  

Variations

This ragu is endlessly adaptable. If you want extra heat, swap the pancetta for Calabrian ’nduja, which melts into the sauce and gives it a fiery, smoky kick. For a lighter vegetarian version, leave out the pancetta and finish with toasted pine nuts or golden breadcrumbs for crunch. You can also stir in a handful of spinach or rocket at the end for a little freshness. And if you’re craving indulgence, mascarpone makes a dreamy alternative to cream — just a couple of spoonfuls stirred in before serving creates the silkiest finish.

In Season

The beauty of this dish is that it works year-round. In late summer, when tomatoes are at their sweetest, you can lean into fresh chopped tomatoes as the base. Roast them slowly with garlic and herbs, and freeze portions of sauce to carry that sunshine flavour into the winter months. By autumn and winter, when the nights draw in, the slow-roast method transforms even canned tomatoes into something deep, jammy, and comforting. It’s a bowl of summer warmth, whenever you need it.

When To Make This

This dish is versatile enough to suit many occasions. On a weeknight when you want something quick but comforting, it’s easy to prepare while the oven does the hard work. For date night it feels instantly more special, glossy pasta ribbons dressed in rich tomato sauce and paired with a good bottle of wine. It can be scaled up for a relaxed weekend gathering with friends, the roasted tomatoes filling the kitchen with a scent that makes guests feel instantly welcome. And for a dinner party, it looks far more complex than it really is — you can have the ragu ready ahead of time and toss through pasta just before serving.

 

Top Pasta Tips

Good pasta makes all the difference. Fresh pappardelle is best if you can find it, as its wide ribbons catch the sauce beautifully. Always salt your pasta water generously so it tastes like the sea, and cook the pasta just until al dente, allowing it to finish in the sauce so it absorbs more flavour. Keep a cup of pasta water to hand — its starch will help emulsify and bind the sauce to the pasta if it looks too dry. And if you really want to elevate the dish, make your own fresh egg pasta at home. It is easier than you might think, and I have a full guide to homemade pasta that will take you through the steps.

 

Troubleshooting Pasta

Sometimes things don’t quite go to plan, but pasta is forgiving if you know how to fix it. If your sauce feels too thick, add a splash of the pasta water to loosen it; if it feels too thin, let it roast for longer so the flavours concentrate. If your pasta is sticking together, make sure to stir it often in the pot and always toss it directly into the sauce rather than draining it into a dry bowl. If the dish comes out too salty, try using unsalted chopped tomatoes next time to balance the pancetta. And if you find your pasta overcooks easily, start tasting it a couple of minutes before the packet instructions suggest — Italian al dente should still have a little bite.

Make Ahead & Storage

This ragu tastes even better when it’s had a little time to sit and mingle, making it perfect for preparing ahead. Roast the tomatoes and keep the base sauce in the fridge for up to three days, ready to be finished with pancetta and cream or mascarpone when you’re ready to eat.

Sunblush tomatoes are another great make-ahead element — roast a tray at the weekend and keep them in a jar of olive oil. They’re always on hand to slip into pasta sauces, scatter over salads, or pile onto bruschetta.

The finished ragu itself can be cooled and refrigerated for two to three days, or frozen in portions for up to a month. Thaw gently, warm through on the hob, and add a splash of cream or pasta water to loosen the sauce before tossing it with pasta.

Pasta doesn’t keep particularly well once cooked, but if you want to be ahead of the game for entertaining, cook it until just shy of al dente, toss it with a little olive oil, and chill it separately. Then finish cooking it in the hot ragu when ready to serve.

Serving Suggestions

In Italy, pasta is rarely eaten in isolation — it’s part of a rhythm, a meal that moves from light bites to something sweet at the end. Begin with something simple to nibble: a little focaccia torn into pieces and dipped in olive oil, or a plate of marinated olives. A few slices of salumi or a soft, creamy burrata scattered with basil and a drizzle of olive oil sets the tone beautifully.

Then comes the star: steaming bowls of pappardelle tangled with slow-roast tomato and pancetta ragu, Parmigiano melting on top. It feels indulgent enough to be the centrepiece, but still relaxed.

On the side, serve a crisp green salad dressed simply with lemon juice and olive oil. The freshness cuts through the richness of the pasta and balances the meal.

To finish, keep it unfussy but celebratory: a scoop of gelato or affogato — that perfect Italian trick of drowning vanilla ice cream in hot espresso. A square of dark chocolate alongside a little glass of limoncello wouldn’t go amiss either.

And of course, wine. This ragu pairs beautifully with Vernaccia di San Gimignano, a Tuscan white that feels like a holiday in a glass. For alternatives, Chianti Classico or Montepulciano d’Abruzzo works wonderfully with the tomato base, while a Vermentino or Pinot Grigio offers a lighter white option. Even a dry sparkling Prosecco adds a celebratory lift.

 

Wine Pairing

Tomato and pancetta crave a wine with enough freshness to cut through their richness. I chose a glass of Vernaccia di San Gimignano, one of Tuscany’s oldest white wines, known since the Middle Ages and even mentioned by Dante. It is crisp, slightly bitter, and made for tomato-based sauces. Though less famous than Pinot Grigio or Chardonnay, it is worth seeking out, especially if you want to experience something authentically Tuscan.

If you are travelling to Italy, this is the kind of wine you will find poured in small trattorias. And if Rome is on your itinerary, my Rome Guide will help you discover where to sip, savour, and twirl your fork like a local. For alternatives closer to home, a Chianti Classico or Montepulciano d’Abruzzo works wonderfully with the tomato base, while a Vermentino or Pinot Grigio offers a lighter white option. Even a dry sparkling Prosecco adds a celebratory lift.

🍝 Pappardelle with Ragu of Slow Roast Tomatoes & Pancetta

Serves 2 · Prep time: 15 minutes · Cook time: 1 hour 30 minutes

Ingredients

2 tablespoons extra virgin olive oil, 1 garlic clove, finely sliced, 1 tin chopped tomatoes, 250g homemade sunblush tomatoes (or semi-dried as a substitute), 1 teaspoon fresh thyme leaves, 1 tablespoon red wine vinegar or sharp balsamic, 1 teaspoon granulated sugar, 50ml double cream or 2 tablespoons mascarpone, 100g cubetti di pancetta, 250g fresh pappardelle, Parmigiano Reggiano, to serve

Method

Preheat the oven to 160 °C. In a baking dish, combine the chopped tomatoes, sunblush tomatoes, thyme, garlic, olive oil, sugar, and vinegar. Roast for around 1 hour, stirring every 20 minutes, until thickened and jammy. Increase the oven to 180 °C.

Meanwhile, cook the pappardelle until just al dente. Fry the pancetta in a pan until crisp and golden. Stir the pancetta into the roasted tomato sauce along with the cream or mascarpone, then return briefly to the oven.

Drain the pasta and toss directly into the sauce so every ribbon is coated. Serve with a snowfall of Parmigiano Reggiano.

Notes

This ragu is even better made ahead — the flavours deepen as it rests. It keeps for 2–3 days in the fridge or up to a month in the freezer. My homemade sunblush tomatoes bring incredible depth and are worth preparing at home.

Frequently Asked Questions

Q: Can I use dried pasta instead of fresh pappardelle?

Yes — dried pappardelle or even tagliatelle will work beautifully. Just adjust the cooking time according to the packet instructions.

Q: What can I substitute for pancetta?

You can swap pancetta for smoked streaky bacon, guanciale, or even a vegetarian option like smoked mushrooms or aubergine for a similar depth of flavour.

Q: Can I make the tomato ragu ahead of time?

Definitely. The slow-roast tomato base keeps well in the fridge for up to 3 days, and the flavours deepen overnight. It can also be frozen for up to a month.

Q: Is this recipe suitable for vegans or vegetarians?

Yes — simply omit the pancetta and dairy or replace it with a vegetarian alternative. The roasted tomato sauce is naturally rich and satisfying. Finish with toasted breadcrumbs or a vegan Parmigiano-style cheese for extra texture and flavour.

Q: Can you freeze the sauce?

The ragu freezes beautifully for up to three months. Defrost overnight in the fridge, then reheat and finish fresh.

Q: What if you can’t find sunblush tomatoes?

That’s the beauty of this recipe — you don’t need to hunt for them in a shop. They’re my own recipe, and you can easily make them at home. Semi-dried or sun-dried tomatoes will work in a pinch, but for the deepest flavour I recommend making a batch of my homemade sunblush tomatoes.

Q: What wine pairs best with this dish?

A medium-bodied Italian red such as Chianti or Montepulciano d’Abruzzo pairs perfectly, balancing the sweetness of the roasted tomatoes and the richness of the pancetta.

Q: Can I make this dish gluten-free?

Yes — just use a good quality gluten-free pasta. The sauce itself is naturally gluten-free.

Love this recipe? Save it to your Pinterest board and never forget this slow-roast tomato & pancetta pappardelle!

Note: Originally published June 2012; updated September 2025.