1Chop the tomatoes, pancetta, shallots, and scallions. Add the tomatoes and garlic to a large pan with the olive oil and saute on medium low for about 10-15 minutes until soft. Once the tomatoes are soft and broken apart add the basil, parsley, red pepper, sugar, salt and pepper to taste.
2In a seperate pan saute the shallots and pancetta in olive oil until the pancetta is browned. Add salt and pepper is needed and chicken broth.
3While the tomatoes and the pancetta simmer, cook the pasta according to directions.
4Drain the pasta and toss the pasta with the pancetta and onion mixture. Then top with the tomato sauce. Garnish with some scallions and parsley and possibly a drizzle of good olive oil.
Tomatoes need a little extra love during winter. This pasta uses them in two ways: first melted into the pancetta drippings for a saucy base, then sautéed until gently blistered with the kale and garlic.
Think of this as a lighter, fresher take on chicken Parmesan: We ditch the breading on the poultry and let juicy cherry tomatoes stand in for jarred pasta sauce. A little grated carrot adds just enough sweetness to round out the acidity.