Penne with Toma’rito and pancetta

Penne with Toma’rito and pancetta

Penne with Toma’rito and pancetta

Ingredients for 4 people

  • 1 pot Toma'Amoris
  • 1 red pepper
  • 1 onion
  • 160g pancetta
  • 100g Pecorino cheese
  • 750g Toma'rito tomatoes
  • 1 tablespoon olive oil
  • Salt & pepper
  • 300g penne
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  • Cut the stem off the red pepper. Halve the pepper lengthwise and remove the seeds with a knife. Cut the flesh into small pieces. Dice the Toma'rito tomatoes, chop the onion, grate the Pecorino cheese and cut the pancetta into fine pieces.
  • Heat the olive oil in a pan over medium-high heat. Fry the red pepper, pancetta and onion for 5 minutes.
  • Add the diced tomato to the pan and simmer on medium-high heat for 30 minutes. Stir frequently and season with salt and pepper.
  • Meanwhile, cook the penne al dente. Drain and drain.
  • Mix the sauce into the cooked penne and sprinkle the dish with the grated Pecorino cheese.
  • TIP: Prefer some extra spice? Leave the seeds on the red pepper.
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these tomatoes?

The Toma’rito is a tomato with a southern flair that is loved by just about everyone. It’s an extremely flavourful, chequered tomato with a good sweet to sour ratio, firm texture and perfect juiciness. A tomato with an endless list of uses!


Stoffels’ tomato sauce is based on a generations-old tradition of using up produce after a hot summer to make a juice that will last through the winter. During periods of overproduction, we make delicious sauce with tomatoes that are at the pinnacle of their flavour. Tomatoes with a less-than-perfect appearance also end up in the jar.

Toma’amoris is a rich base sauce, with a powerful flavour and smooth texture. It’s a highly concentrated sauce, so is less runny than many sauces. The secret? A large quantity of cherry tomatoes, straight from the greenhouses at Stoffels! Free from preservatives, added sugars, flavour enhancers and colourings.