Penne With Tomatoes, Pancetta, and Red Pepper

Submitted by Vicki in CT

"Pancetta makes this pasta really special. From The Joy of Pasta by Joe Famularo and Louise Imperiale. Serve with a dry red wine."

 

• Ready In: 38mins
• Ingredients: 10
• Serves: 4-6

ingredients

• 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)
• salt
• 1 lb penne
• 4 tablespoons parmesan cheese, grated
• 1 tablespoon parsley, chopped fresh

directions

1. In a large skillet heat butter and oil and saute pancetta until they brown, about four minutes.
2. Add onion and cook for four more minutes, until opaque.
3. 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.
4. Meanwhile cook the penne until al dente. Drain and return to pot.
5. Add 1/3 of sauce and mix well. Transfer to large serving platter. Pour remaining sauce over all. Sprinkle cheese and parsley over all.

Reviews

[JustJanS]

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.