Fresh Tomato, Shrimp and Pancetta Orechetti

Personal Notes

Add your personal note

Preparation time
25 min
Cooking time
20 min
Open in full-screen mode



  1. In a large pot of salted boiling water, cook the pasta until al dente. Keep 250 ml (1 cup) of the cooking water aside. Drain the pasta and oil lightly. Set aside.
  2. Meanwhile, in a skillet, brown the pancetta in the oil. Add the onion and sauté until golden brown. Add the tomatoes, garlic, and pepper flakes and cook until the tomatoes begin to burst. Add the shrimp and cook for 2 to 3 minutes or until cooked. Season with salt and pepper.
  3. Add the pasta, green onions, and chopped basil. Toss to combine and heat through. Add cooking water, as needed. Adjust the seasoning. Divide the pasta among four bowls. Garnish with small spoonfuls of ricotta cheese and the basil leaves. 


To lighten their sauce, Italians almost always use the pasta’s cooking water. A good trick that you have to keep in mind before draining all the water in the sink!

For a quality pasta dish, we always choose quality ingredients. Here, we prefer the full-fat ricotta rather than the light version for its smoothness.

Rate this recipe

Login to rate this recipe and write a review.


Not a member yet? Sign up today, it's free!


RICARDO magazine

Subscribe to
RICARDO magazine

And get our exclusive
Slow Cooker booklet FREE !

You would also like

Gnocchi with Cheese and Sausage

Gnocchi with Cheese and Sausage

4 étoiles (1)
  • Preparation time: 20 min
  • Total: 40 min
Braised Pork Shoulder with Onions  and Rigatoni

Braised Pork Shoulder with Onions and Rigatoni

0 étoiles (0)
  • Preparation time: 30 min
  • Total: 5 h 
Roasted Vegetable Lasagna

Roasted Vegetable Lasagna

0 étoiles (0)
  • Preparation time: 1 h
  • Total: 2 h 


Subscribe to Ricardo’s FREE newsletters to receive handpicked seasonal recipes, menu ideas, cooking tips and more.

Follow Ricardo

Stay in touch with ricardocuisine.com