Penne With Tomatoes Pancetta And Red Pepper
|Vegetable oil||2 Tablespoon|
|Pancetta roll||1 , unrolled and diced into 1/4 inch pieces (1/4 Inch Thick Slice)|
|Finely chopped onion||3⁄4 Cup (12 tbs)|
|Ripe tomatoes/2 cups seeded and chopped canned tomatoes||4 Medium, peeled, seeded, and chopped into 1/2-inch cubes|
|Red pepper flakes||1⁄4 Teaspoon|
|Salt||1 1⁄2 Teaspoon|
|Freshly grated parmesan cheese||4 Tablespoon|
|Chopped fresh parsley||1 Tablespoon|
1. In a large skillet, heat the butter and vegetable oil (do not use olive oil pancetta renders its own special fat and vegetable oil is better combined with it) and saute the pancetta pieces until they begin to brown, about 4 minutes.
2. Add the onion pieces and cook for 4 more minutes over low to medium heat until the onion becomes opaque and pale yellow.
3. Add the tomatoes, pepper flakes, and salt. Cook uncovered at a lower simmer for 20 minutes, or until the oil and pancetta fat separate from the tomatoes; you will be able to see this quite clearly. Remove from the heat and set aside.
4. Cook the penne until al dente. Drain and transfer them to the pot in which they cooked. Add one third of the sauce and mix well. Transfer the pasta to a large serving bowl or platter or to individual plates and pour remaining sauce overall or divide among individual portions. Sprinkle cheese overall or 1 tablespoon per serving. Dot with pars ley bits.