Recipe by shimmerchk
This simple dish gets a nice sweet and smoky flavor from the roasted tomatoes. I can't count how many times we have made this when tomatoes are at their peak in season. The flavors are simple, but compliment each other perfectly. If you decide to substitute any ingredients it will change the flavor of the dish.
- 2 tablespoons extra virgin olive oil
- 1⁄4 lb pancetta, cut into 1/4 inch slices
- 3 lbs plum tomatoes, peeled and seeded
- 1⁄2 small onion, finely chopped
- 2 garlic cloves, minced
- 2 tablespoons chopped fresh sage
- 1 1⁄2 teaspoons kosher salt
- 1⁄2 teaspoon fresh ground black pepper
- 1⁄3 cup fresh grated parmesan cheese, plus more for serving
- 1 lb fettuccine
Directions See How It's Made
- Heat oven to 400 degrees.
- In a large, deep oven proof skillet, heat 2 tablespoons oil over medium low heat.
- Cook pancetta until brown and crisp, about 10-12 minutes.
- Remove with a slotted spoon onto a paper towel lined plate;set aside.
- Place tomatoes in skillet with the rendered pancetta fat and remaining olive oil;stir to coat.
- Roast in oven until the tomatoes are golden brown around the edges and soft, about 25 minutes.
- Add onion, garlic and sage and stir to combine.
- Continue cooking 10 minutes more.
- Remove skillet from the oven; mash with a wooden spoon to break up tomatoes, than add reserved pancetta along with the salt pepper and Parmesan.
- Meanwhile, cook fettuccine until al dente; drain and toss with tomato sauce.
- Note: If a thinner sauce is desired, add a little of the pasta cooking water and stir into the tomato mixture before tossing with the cooked fettuccine.
- Serve hot with fresh grated parmesan on top.