Fettuccine With Oven-Roasted Tomato Sauce
- Ready In:
- 55mins
- Ingredients:
- 10
- Serves:
-
4
ingredients
- 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
- 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.
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RECIPE SUBMITTED BY
shimmerchk
Poulsbo, CA
<p>Hello, My name is Monica and I am a 35 year old, happily married mom of 2. After working as a project manager for many years, I currently am a stay-at-home mom to our beautiful daughter Hannah who is 10 years old,& our sweet son Liam who is 6. I love being home with them! I am a Navy wife of 19 years. It is an adventurous, fun, sometimes stressful life but we are proud to be a Navy family in service of our country. <br />Cooking is one of my passions. I could sit down and read recipes like I would a regular novel. I would say I am more of a recipe gatherer rather than a recipe orginator. I do tweak things a lot to suit my families taste, but other than that I rely on recipes for ideas and technique. I find most of my own recipes have been posted in some form or another here, but I look forward to having more to add in the future. <br />I am an avid baker and also love international foods. Being half Thai, I love Thai food and have gotten my family to learn to appreciate it as well.</p>