Pancetta Tomato Pasta
Prep time:
Cook time:
Total time:
Serves: 4
- 4 oz Pancetta, cubed
- 1 tbsp olive oil
- 1 small yellow onion or shallot, diced
- 4 cloves garlic, minced
- ¼ tsp red pepper flakes
- ½ cup dry red wine
- 1 28-oz can crushed red tomatoes
- 1 tsp salt
- ½ tsp fresh ground pepper
- ⅓ cup half & half
- 2 tbsp fresh parsley, chopped
- pasta of choice (recipe for easy homemade linked in post)
- Parmesan (optional) for topping
- Heat olive oil in large pan or deep skillet over medium heat.
- Add pancetta and cook 3-5 minutes, stirring often.
- Add onion and saute 2-3 minutes.
- Add garlic and saute 1 more minute.
- Add red pepper flakes and cook a couple more.
- Pour in red wine and stir. Turn down heat slightly and cook a few minutes until reduced by half.
- Pour in tomatoes and turn up heat to bring to boil.
- Stir in salt and pepper.
- Cover, reduce heat down to simmer and cook 15 minutes.
- Prepare pasta.
- Stir half and half and parsley into sauce. Cook a few more minutes.
- Adjust salt/pepper/red pepper flakes.
- Drain pasta. Toss with sauce.
- Top with fresh Parm.
Recipe by Cuisine & Cocktails at https://www.cuisineandcocktails.com/pancetta-tomato-pasta/
3.5.3251