Spicy Tomato Sauce with Pancetta
This is a simple six ingredient recipe with the only non-pantry item being the pancetta.
Apparently, we're a bunch of bumpkins here North of Philly and our tastes are not sophisticated enough for local supermarkets to carry pancetta... so I had to sub bacon, see notes below.
This is very good, and I highly recommend it.
Hope you love it if you try it!
Spicy Tomato Sauce with Pancetta
1 tsp extra virgin olive oil
4 ounces pancetta or guanciale, sliced 1/8" thick and cut into 1/4" wide strips
1 small red onion (I used yellow)
1/2 tsp crushed red-pepper flakes
1 can (28 ounces) peeled plum tomatoes with juice, coarsely chopped
1/2 tsp Kosher salt
- Heat oil in heavy medium pan over medium heat. Cook pancetta, stirring often, until golden and fat has rendered, about 8 minutes.
- Add onion and red pepper flakes, and cook stirring occasionally until tender, about 10-12 minutes.
- Stir in the chopped tomatoes with juice and add salt. Simmer gently, stirring occasionally until sauce is thick, about 25 minutes.
- Serve with pasta and garnish with Pecorino Romano cheese. Your Momma would be happy if you served a salad too:@)
- Can be frozen for 1 month.
- They say you can sub bacon if you boil it for 2 minutes to remove some of the smoky flavor, that 's what I did.
- I did drain all but about a tsp or two of the fat once the bacon had cooked down.
- I cut the tomatoes in half then took a hand held potato masher to them.
- Acknowledging that everyone's tolerance for heat is different, would I personally call this "spicy" as in hot, no. It does leave a warmth after you eat it though.
- I had to simmer it quite a bit longer than 25 minutes for it to reduce enough.
- This would be great as a Zoodles-N-Noodles dish.
The hardest part of this recipe was not being able to eat it until I took the pics...
Oh the things I do for you guys-enjoy:@)
