Bring a pot of water to boil, add the pasta and undercook by two minutes as per the suggested time printed on the package. We will finish cooking the pasta in the sauce for the perfect al dente consistency.
While pasta is cooking make the sauce.
Pour the oil in a sauté pan and cook over medium heat until sizzling. Add the pancetta and cook until it starts to brown, about three to four minutes. Using a slotted spoon remove the pancetta and set aside.
Add the shrimp to the pan and cook for two to three minutes. As soon as the shrimp turns pink on one side, turn it onto the other side. Using a slotted spoon remove the shrimp and set aside.
Add red pepper flakes to the oil left in the pan and stirring well, add the garlic and onion, cook for two more minutes.
To the pan add back the cooked pancetta and parsley stir together for one minute. Increase the heat to high, add the wine and continue to cook until the wine has reduced by almost two thirds, about two more minutes. As you stir dislodge the brown bits at the bottom of the pan.
Add the chicken stock and tomato sauce, stir together all the ingredients and bring to a boil.
Reduce the heat to a simmer and add the cooked shrimp back into the pan. Stir well for one more minute.
Drain the pasta and add it to the sauce, stirring gently until most of the sauce is absorbed by the pasta, about two to three more minutes.
Serve the pasta in individual pasta bowls or family style in a big pasta bowl, but be careful, this pasta is so good that sharing becomes difficult!
1 pound pasta, rigatoni or penne
2 tablespoons extra virgin olive oil
4 ounces pancetta, cut as single slice and then diced into half inch pieces
1 pound shrimp, shelled and deveined
½ teaspoon red pepper flakes
4 garlic cloves, sliced thick
½ cup red onion, finely chopped
2 tablespoons fresh parsley, chopped
½ cup white wine
1 cup chicken stock
1 cup tomato sauce