Thursday, April 10, 2008

Pasta with Pancetta and Tomato Sauce

Very easy and delicious pasta recipe from Gaida De Laurentiis. For me it's a base recipe that reminds me to use pancetta which is a great Italian bacon.

To me, it needed to have some herbs, so I've added thyme, which came out great. You can also try basil, or oregano. I'm sure they will all complement the meal. You can also add some red pepper flakes if you like heat in your sauce.

Cut the pancetta to really small pieces, the sauce turns out to be better if they are smaller.

I always let these kind of tomato sauces to simmer for about 30 minutes. The longer you let it simmer, the better the sauce becomes. Enjoy:)



6 ounces pancetta, diced
2 tablespoons olive oil
1 onion, chopped
Sea salt
2 garlic cloves, coarsely chopped
Pinch dried crushed red pepper flakes
1 (28-ounce) can tomato puree
1 pound linguine
1/2 cup grated Pecorino Romano

Add the pancetta to a heavy large skillet over medium heat. Add olive oil and saute until golden brown, about 8 minutes.

Add the onion and saute until tender, about 5 minutes. Season with salt.

Add the garlic and red pepper flakes. Saute until fragrant, about 30 seconds.

Stir in the tomato puree. Simmer uncovered over medium-low heat until the sauce thickens slightly and the flavors blend, about 15 minutes. Season the sauce with
salt, to taste.

Meanwhile, boil the linguine 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 linguine 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 salt, to taste.

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