 |
Prep Time: 20 Minutes Cook Time: 40 Minutes |
Ready In: 60 Minutes Servings: 6 |
|
This is a classic Italian pasta preparation. I found it in the RSVP section of an April 1987 Bon Appetit. It was requested from the Ristorante Primavera in Manhatten. Ingredients:
2 tablespoons olive oil |
4 slices pancetta, minced (thin) |
2 garlic cloves, minced |
1 (35 ounce) can italian plum tomatoes (undrained) |
1 teaspoon salt |
1/4 teaspoon dried red pepper flakes (adjust amount to your heat tolerance!) |
1 lb penne pasta |
3/4 cup freshly grated pecorino parmesan cheese |
1/2 cup freshly grated parmesan cheese |
2 tablespoons butter (1/4 stick) |
salt & freshly ground black pepper |
Directions:
1. Heat oil in heavy large skillet over medium-low heat.
2. Add pancetta and garlic and cook until fat is rendered and garlic is golden brown,stirring frequently, about 10 minutes.
3. Add tomatoes with liquid, salt and pepper flakes and boil until thick, breaking up tomatoes, about 30 minutes.
4. Cook pasta in large pot of boiling salted water and drain.
5. Add to sauce and toss to coat.
6. Mix in cheeses and butter.
7. Season to taste with salt and pepper and serve.
|
|