PASTA WITH PANCETTA AND TOMATO SAUCE

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Pasta With Pancetta and Tomato Sauce image

I finally found a recipe for a pasta sauce using pancetta. Very easy and delicious pasta recipe from Gaida De Laurentiis I played around with it and came out with this winner.

Provided by Sageca

Categories     One Dish Meal

Time 50m

Yield 4 serving(s)

Number Of Ingredients 16

6 ounces pancetta, diced cut in small cubes
2 tablespoons olive oil
2 onions, chopped
1 shallot
1 tablespoon capers
2 garlic cloves, coarsely chopped
1 pinch dried crushed red pepper flakes
1 (28 ounce) can whole tomatoes
2 tablespoons tomato paste
1/4 cup water
1/4 cup basil
1/4 cup copped chives
fresh ground black pepper
salt
1 lb pasta, of your choice
1/2 cup grated pecorino parmesan-romano cheese mix

Steps:

  • Add the pancetta to a heavy large skillet over medium heat. Add olive oil and saute until golden brown, about 8 minutes.
  • Add the onions and continue to cook for another 20-minutes, or until the onions are deeply caramelized.
  • .
  • Add the garlic and red pepper flakes. Saute until fragrant, about 30 seconds.
  • In the meantime, drain the tomatoes in a strainer over a bowl, reserving the liquid.
  • When the onions is caramelized, add the drained tomatoes,the tomato paste, capers and the basil and chives.
  • Increase the heat to medium, and cook until the tomatoes begin to leave brown bits on the bottom of the pan.
  • Then add the reserved tomato juice and water and use it to deglaze the pan. Cook for another 20 minutes to let the flavors meld.
  • Taste to see if it needs extra seasoning.
  • Meanwhile, boil the pasta in a large pot of boiling salted water until tender but still firm to the bite, stirring occasionally, about 8 minutes.
  • Drain, reserving 1 cup of the cooking liquid.
  • Toss the pasta with the sauce in the skillet, adding some of the reserved cooking liquid until the pasta is moist but being careful not to dilute the sauce.
  • Toss with the cheese. Season with pepper and salt, to taste.
  • Tip:Cut the pancetta to really small pieces, the sauce turns out to be better if they are smaller.
  • Use fresh or frozen Basil.

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