This pork belly pasta is a super simple yet scrumptious dish made with crispy pork belly slices in a slightly spicy tomato sauce and finished with plenty of grated Parmesan and fresh basil. It’s just the perfect weeknight treat, and it takes just 30 minutes to make!
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Sometimes all I need is a pasta dish that delivers big flavor with minimal effort. This pork belly pasta is exactly that.
It's basically a version of a classic Amatriciana but made with the more affordable and readily available pork belly instead of fancy guanciale.
The crispy pork belly adds loads of richness to the sauce to create something both cozy and super satisfying. It’s a recipe that feels extra special but is totally doable on a weeknight.
Why you’ll love this pork belly pasta
- The crispy pork belly takes this pasta dish to the next level of deliciousness.
- It's a fantastic way to enjoy incredible flavor on a budget, thanks to the affordable pork belly.
- You can have a steaming bowl of cozy pasta in your hands in just 30 minutes!
What goes into pork belly pasta sauce
Pork belly — I like to buy pre-sliced pork belly for convenience, but you can slice it yourself if needed.
Onion + garlic — Any good tomato sauce has an onion and garlic flavor base — fresh is best here.
Red chili flakes — Add just a pinch for a touch of heat, or more if you like things spicy.
Dry white wine — This adds brightness and helps deglaze the pan, but you can substitute it with chicken or vegetable broth if you prefer not to cook with alcohol.
Plum tomatoes — Whole canned tomatoes crushed by hand are perfect in this sauce. Go for a good quality kind, like San Marzano.
Parmesan — Freshly grated parmesan adds the best flavor, so grate your own if you can.
Fresh basil — A handful of torn basil leaves at the end gives the sauce a beautiful freshness.
Pro tip
Cook the pork belly in batches if needed to avoid overcrowding the pan.
How to make pasta with pork belly
Bring a big pot of water to a boil, salt it generously and cook the bucatini according to the package directions. Reserve 1-2 cups of the cooking water before draining.
While the pasta cooks, cut the pork belly into bite-sized pieces. Heat the olive oil in a large skillet over medium-high heat. Add the pork and cook until crispy and golden brown.
Lower the heat and toss the onion into the skillet with the pork belly. Cook until softened. Then, add the garlic and red chili flakes, cooking for just another minute until fragrant.
Pour in the white wine and let it bubble, scraping up any browned bits from the bottom of the pan. Add the crushed tomatoes and salt, then simmer gently for about 10 minutes.
Return the cooked pork belly to the pan and stir in the Parmesan. Add the pasta to the sauce, along with a splash of pasta water if needed. Toss well to combine.
Tear over the fresh basil leaves. Plate up the pasta with an extra sprinkle of Parmesan and enjoy immediately!
Variations
- If you aren't a fan of pork belly, try using pancetta, bacon, or spicy Italian sausage instead.
- Amp up the heat by adding a finely chopped fresh chili pepper along with the garlic.
- Add a handful of baby spinach or kale to the sauce in the last few minutes of cooking for a pop of color and extra nutrients.
Recipe notes and tips
- Make sure your pan is nice and hot before adding the pork belly so it gets a good sear.
- Don’t skip the deglazing step! The crispy bits on the bottom of the pan after cooking the pork are packed with flavor – the wine (or broth) will release all those tasty bits for your sauce!
- I love a generous amount of freshly grated Parmesan stirred into the sauce and some extra for serving.
Leftovers and storage
- This pasta dish is best enjoyed fresh!
- Refrigerate any leftovers in an airtight container for up to 3-4 days.
- Gently reheat individual portions in the microwave or toss the whole batch in a skillet over medium-low heat until warmed through.
- I don’t recommend freezing this pork belly tomato pasta.
If you liked this pork belly pasta sauce, you might also like some of my other easy pasta recipes:
Looking for more delicious inspiration? Follow Skinny Spatula on Instagram, Facebook, and Pinterest!
Pork Belly Pasta
Ingredients
- 8 oz (225 g) bucatini pasta
- 1 tablespoon olive oil
- 1 lb (450 g) pork belly
- 1 small onion, finely diced
- 2 garlic cloves, finely sliced
- ½ teaspoon red chili flakes
- ⅓ cup (75 ml) dry white wine
- 28 oz (800 g) canned plum tomatoes, crushed by hand
- ½ teaspoon salt
- ⅓ cup (30 g) Parmesan, grated
- 8-10 fresh basil leaves
- Extra salt and freshly ground black pepper to taste
Instructions
- Bring a big pot of water to a boil, salt it generously and cook the bucatini according to the package directions. Reserve 1-2 cups of the cooking water before draining.8 oz bucatini pasta
- While the pasta cooks, cut the pork belly into bite-sized pieces. Heat the olive oil in a large skillet over medium-high heat. Add the pork and cook until crispy and golden brown.1 lb pork belly1 tablespoon olive oil
- Lower the heat and toss the onion into the skillet with the pork belly. Cook until softened. Then, add the garlic and red chili flakes, cooking for just another minute until fragrant.
- Pour in the white wine and let it bubble, scraping up any browned bits from the bottom of the pan. Add the crushed tomatoes and salt, then simmer gently for about 10 minutes.
- Return the cooked pork belly to the pan and stir in the Parmesan. Add the pasta to the sauce, along with a splash of pasta water if needed. Toss well to combine.
- Stir in most of the grated Parmesan, then tear over the fresh basil leaves. Plate up the pasta with an extra sprinkle of Parmesan and enjoy immediately!⅓ cup Parmesan8-10 fresh basil leaves
Video
Nutrition
Nutrition is per serving and is an estimate provided by an online nutrition calculator.
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