Monday, January 14, 2008

Pancetta and Parmesan Pasta Sauce

Apparently today is the day for posting pasta recipes. Particularly, pasta recipes from David so I thought I would post this miscellaneous pasta recipe I got of him some time ago.


  1. 125 grams cubed pancetta;
  2. 150 grams best tomatoes available chopped (or you can just use canned);
  3. 1 large diced onion;
  4. 3 chopped garlic cloves;
  5. 225 grams grated parmesan cheese;
  6. Bunch basil;
  7. Salt & pepper to taste;
  8. Pinch sugar;
  9. Penne pasta cooked al dente (works with almost all pasta types actually);

Saute garlic and onions until soft, add tomatoes, basil, sugar and salt and pepper. Slightly reduce tomato sauce before putting it through a food mill to get rid of the seeds and skin.

In another frying pan sauté the pancetta till crisp. Add a tablespoon white wine or vinegar and boil off before adding the tomato sauce. Simmer for about 10 min.

Add the parmesan. This will look like too much parmesan but that is the whole point.

Add the penne to the pan, stir and serve immediately.

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