Pasta With Pancetta and Tomato Sauce

READY IN: 50mins




  • 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.