Prep 10 mins
Cook 28 mins
Pancetta makes this pasta really special. From The Joy of Pasta by Joe Famularo and Louise Imperiale. Serve with a dry red wine.
- 3 tablespoons butter
- 2 tablespoons vegetable oil
- 1⁄4 inch thick slice pancetta, diced into 1/4 inch pieces
- 3⁄4 cup onion, finely diced
- 2 cups canned Italian plum tomatoes, chopped (or can use fresh)
- 1⁄4 teaspoon red pepper flakes (to taste)
- 1 lb penne
- 4 tablespoons parmesan cheese, grated
- 1 tablespoon parsley, chopped fresh
- In a large skillet heat butter and oil and saute pancetta until they brown, about four minutes.
- Add onion and cook for four more minutes, until opaque.
- Add tomatoes, salt and pepper. Simmer for 20 minutes or until the oil and pancetta fat separate from the tomatoes; you will be able to see this quite clearly. Remove from heat.
- Meanwhile cook the penne until al dente. Drain and return to pot.
- Add 1/3 of sauce and mix well. Transfer to large serving platter. Pour remaining sauce over all. Sprinkle cheese and parsley over all.
This cooked down to a very acidic and overly tomatoey sauce. I added a couple of teaspoons of brown sugar to it and would have added half a cup of cream too if I'd had it on hand. I would make it again with cream and some other herb (basil would be good). Another idea would be to replace half the tomatoes with half a cup of wine and half a cup of stock.