Pasta With Pancetta And Tomato Sauce

Total Time: 50 mins Preparation Time: 20 mins Cook Time: 30 mins

Ingredients

• Servings: 4
• 6 ounces pancetta, diced cut in small cubes
• 2 tablespoons olive oil
• 2 onions, chopped
• 1 shallot
• 1 tablespoon capers
• 2 garlic cloves, coarsely chopped
• 1 pinch dried crushed red pepper flakes
• 1 (28 ounce) can whole tomatoes
• 2 tablespoons tomato paste
• 1/4 cup water
• 1/4 cup basil
• 1/4 cup copped chives
• fresh ground black pepper
• salt
• 1 lb pasta, of your choice
• 1/2 cup grated pecorino parmesan-romano cheese mix

Recipe

• 1 add the pancetta to a heavy large skillet over medium heat. add olive oil and saute until golden brown, about 8 minutes.
• 2 add the onions and continue to cook for another 20-minutes, or until the onions are deeply caramelized.
• 3 .
• 4 add the garlic and red pepper flakes. saute until fragrant, about 30 seconds.
• 5 in the meantime, drain the tomatoes in a strainer over a bowl, reserving the liquid.
• 6 when the onions is caramelized, add the drained tomatoes,the tomato paste, capers and the basil and chives.
• 7 increase the heat to medium, and cook until the tomatoes begin to leave brown bits on the bottom of the pan.
• 8 then add the reserved tomato juice and water and use it to deglaze the pan. cook for another 20 minutes to let the flavors meld.
• 9 taste to see if it needs extra seasoning.
• 10 meanwhile, boil the pasta in a large pot of boiling salted water until tender but still firm to the bite, stirring occasionally, about 8 minutes.
• 11 drain, reserving 1 cup of the cooking liquid.
• 12 toss the pasta 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.
• 13 toss with the cheese. season with pepper and salt, to taste.
• 14 tip:cut the pancetta to really small pieces, the sauce turns out to be better if they are smaller.
• 15 use fresh or frozen basil.