Have you ever heard of the popular “Marry Me Chicken” dish that’s so good, it’s said to inspire marriage proposals? This Marry Me Pasta is my spin on the classic dish! This rigatoni pasta is packed with crispy pancetta, garlic, creamy tomato sauce, and of course plenty of Parmigiano-Reggiano. Whether you’re making this for a date night in or just because you’re craving something especially delicious, this pasta is a must-try!
How To Make Marry Me Pasta
Here’s a video of exactly how I made my Marry Me Pasta! For another delicious dish, check out my Chicken Piccata recipe.
Can You Make This Into A Vegetarian Dish?
Yes, you can definitely make my Marry Me Pasta into a vegetarian dish! All you have to do is remove the pancetta and you’re good to go!
Why You’re Going To Love This
This pasta is like a warm hug in a bowl. Along with all the classic flavors from the pancetta and butter to the Parmigiano-Reggiano and crushed red pepper flakes, what really sends this dish over the top are the sun-dried tomatoes. They give this dish a delicious punch that I think you’re going to love! The best part is that this dish is so easy to make. It’s done in under 30 minutes and the final result is perfection! As always, be sure to top with plenty of Parmigiano-Reggiano and enjoy!
The Ultimate Dinner
This Marry Me Pasta might just be your next favorite pasta. Whether you’re trying to impressing someone special or just treating yourself, this dish is sure to be a hit and give you all the cozy vibes. Don’t forget to enjoy it with a glass of wine and a side of Nana’s Viral Crunchy Lemon Parmesan Salad! Hope you love it as much as we do – cheers!
Ingredients
- 4 ounces diced pancetta
- 14 ounces rigatoni
- 3 cloves garlic, finely minced
- 2 tablespoons tomato paste
- 1/2 teaspoon dried oregano
- 1/2 teaspoon dried basil
- 1 teaspoon crushed red pepper flakes (adjust based on heat preference)
- 1/3 cup strained and chopped sun-dried tomatoes
- 1 1/4 cup heavy cream, room temperature
- 1 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 3/4 cup freshly grated Parmigiano-Reggiano plus more for serving
- 2 tablespoons unsalted butter (optional)
- Fresh basil for serving
- (1/4 cup pasta water or as needed)
Step-By-Step Recipe Method
- Bring a large pot of heavily salted water to a boil and cook your pasta al dente according to package instructions. Be sure to reserve 1/2 cup of pasta cooking water.
- In a medium pan over medium heat, cook the pancetta until it becomes crispy and golden brown, 6-8 minutes. Using a slotted spoon, strain the pancetta and place onto a paper towel lined plate and set aside.
- In the same pan with the pancetta fat, add the garlic and cook, stirring constantly until fragrant, 1-2 minutes. Add the tomato paste, dried oregano, dried basil, and red pepper flakes. Cook until the color of the tomato paste has deepened, 3-5 minutes.
- Reduce the heat to low and add the sun dried tomatoes and heavy cream. Stir to combine and cook until the sauce has thickened enough to coat the back of a spoon, 3 to 5 minutes. Season with salt and pepper, stir to combine and turn off the heat.
- Transfer the pasta directly into the pan along with the freshly grated cheese, butter (optional), and pasta water (as needed) while stirring quickly to combine. Once the pasta is evenly coated, transfer to a plate and serve with additional freshly grated parm, torn fresh basil and freshly cracked black pepper. Enjoy!