Green Tagliatelle With Bacon Sauce
|Spinach pasta dough||3 Cup (48 tbs) (Basic, Made With 2 Cups All Purpose Flour)|
|Olive oil||1⁄4 Cup (4 tbs)|
|Onion||1 Medium, finely chopped|
|Pancetta||1⁄4 Pound, cut into 4 slices and diced|
|Canned tomatoes||28 Ounce (1 Can, Crushed Italian Style / Whole)|
|Freshly ground pepper||To Taste|
|Freshly grated parmesan cheese||1⁄2 Cup (8 tbs)|
Prepare noodles, from Basic Spinach Pasta Dough.
Heat oil in a medium saucepan.
Add onion and saute over medium heat until pale yellow.
Add pancetta and saute until lightly colored.
Press tomatoes through a food mill or sieve to remove seeds.
Stir tomato pulp into saucepan.
Simmer uncovered 25 to 30 minutes or until sauce reduces to a medium-thick consistency.
Season with salt and pepper.
Fill a very large saucepan two-thirds full with salted water.
Bring water to a boil.
Bring water back to a boil and cook noodles uncovered until tender but firm to the bite.
Drain noodles and place in a warm deep dish or bowl.
Add sauce and toss gently until mixed.