Calabrian Sungold Tomato Pasta

Servings: 6-8

• 13.2 oz Linguine Pasta
• 1 1/2 - 2 cups Sungold Tomatoes
• 1/2 Leek, finely chopped
• 4 Garlic Cloves, minced
• 4 oz. Pancetta, or 4 slices bacon (chopped)
• 2 tbsp. Chopped Calabrian Chili Peppers
• 1 tbsp. Olive Oil
• 1/2 cup Freshly Grated Parmesan
• 4 tbsp. Butter
• 1/4 cup Fresh Basil, chopped

1. Bring a large pot of salted water to a boil.
2. In a separate pot over medium high heat, add the pancetta. Cook until crispy and browned, then remove.
3. Add the olive oil, chopped leeks, and minced garlic to sauté 4-5 minutes, until fragrant and tender. Remove half to place with the bacon.
4. Add the tomatoes and chopped peppers to simmer 8-10 minutes, until super juicy.
5. In the meantime, begin cooking the pasta to al dente (about 2 minutes under packaging cooking time). Try to time this out so you don't drain the pasta, but it is ready at the same time as the pasta sauce.
6. Blend the cherry tomatoes until smooth, then add back to the pot.
7. Using tongs, add the pasta directly from the water into the sauce. Stir until the pasta has soaked up all the sauce, then add 1/4 cup pasta water, grated parmesan, butter, and basil. Stir until saucy.
8. Continue adding pasta water as needed to keep the pasta saucy.
9. Top with the caramelized leeks and bacon to enjoy immediately!