This pasta dish is perfect for a quick fix. I was in a rush to cook dinner and was able to cook this start-to-finish in 30 minutes. It's fresh, savory, and perfect after a long day at the office.
The simplicity of this recipe relies on the quality of the ingredients. I was given some free homemade fresh pasta from the opening of the new Italian Specialties store Sette Piatti. I found some quality pancetta in the fridge (I'm glad I'm a hoarder), and the rest fell into place.
Process:
Get a sauce pan going over medium heat and toss your pancetta in the pan. While that is slowly crisping, set a pot of hot salted water over high heat. Slice the red onions, garlic, and hot pepper and set aside.
I'm lazy and I hate grating cheese, so I just throw chunks of parmesan reggiano into my food processor. Boom, grated cheese. Set the cheese aside and add the 4 loosely chopped tomatoes and puree until chunky.
When the pancetta is nice and crispy, add the red onions and hot pepper into the pan. Saute for 3 minutes. Add the garlic, cook 1 additional minute, and then put the tomato puree into the pan. Add the red wine and cook down for about 10 minutes. You may need to add a dash of salt, but be careful as the pancetta will already add some salt.
Cook your pasta, toss it all together, and add reggiano like a madman.
Ingredients: (serves 2)
1/4 lb or 100g pancetta cut into matchsticks
1 clove garlic diced
2 red onions sliced
1/2 glass red wine
1 hot pepper sliced
1/2 lb or 250g macaroni pasta (fresh if you can)
The simplicity of this recipe relies on the quality of the ingredients. I was given some free homemade fresh pasta from the opening of the new Italian Specialties store Sette Piatti. I found some quality pancetta in the fridge (I'm glad I'm a hoarder), and the rest fell into place.
Process:
Get a sauce pan going over medium heat and toss your pancetta in the pan. While that is slowly crisping, set a pot of hot salted water over high heat. Slice the red onions, garlic, and hot pepper and set aside.
I'm lazy and I hate grating cheese, so I just throw chunks of parmesan reggiano into my food processor. Boom, grated cheese. Set the cheese aside and add the 4 loosely chopped tomatoes and puree until chunky.
When the pancetta is nice and crispy, add the red onions and hot pepper into the pan. Saute for 3 minutes. Add the garlic, cook 1 additional minute, and then put the tomato puree into the pan. Add the red wine and cook down for about 10 minutes. You may need to add a dash of salt, but be careful as the pancetta will already add some salt.
Cook your pasta, toss it all together, and add reggiano like a madman.
Ingredients: (serves 2)
1/4 lb or 100g pancetta cut into matchsticks
1 clove garlic diced
2 red onions sliced
1/2 glass red wine
1 hot pepper sliced
4 large tomatoes
enough parmesan reggiano to make you feel like a king (aka to taste)
1/2 lb or 250g macaroni pasta (fresh if you can)
Song: St Paul and the Broken Bones - Don't Mean a Thing