Taste of italy week is coming to an end, are there any
recipes you are thinking of trying? Your new one
today makes 8 servings.
Ingredients:
2 28oz cans whole peeled tomatoes
1 finely chopped medium onion
4oz guanciale, finely chopped
4oz pancetta, finely chopped
1/4c evoo
1tsp crushed pepper flakes
1/4c tomato paste
1c dry white wine
1tsp sugar
kosher salt and black pepper
1lb penne
finely grated parmesan cheese
Directions:
Puree tomatoes with juices in a blender; set aside.
Cook onion, guanciale, pancetta, oil, red pepper flakes
and 1/2c water in a large heavy pot over medium high heat,
stirring occasionally until water is evaporated and fat begins
to render, 8-10 minutes.
Add tomato paste and cook, stirring often until beginning to
brown, about 2 minutes. Add wine and cook stirring more,
until reduced by half, 5-8 minutes.
Add reserved tomato puree and bring to a boil. Cover pan partially
with a lid, reduce heat and simmer until meat is tender
and flavors are melded, 40-45 minutes. Add sugar,
season with salt and pepper.
When sauce is almost done, cook pasta in a large pot of
boiling salted water, stirring occasionally, until
al dente; drain pasta.
Add pasta to sauce and toss to coat, serve
topped with parmesan cheese.
Comments
Post a Comment