| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
|
1 |
Servings |
INGREDIENTS
| 3 |
tb |
Olive oil |
| 2 1/4 |
|
Inch slices of pancetta; diced into 1/4 inch cubes, (about 1/2 cup total) |
| 1 |
md |
Onion; diced in 1/4 inch pieces |
| 2 |
c |
Vine ripened; whole, peeled plum tomatoes, fresh or canned |
| 1 1/2 |
ts |
Salt |
|
|
Freshly ground black pepper to taste |
|
|
Crushed red pepper flakes to taste |
| 1/4 |
c |
Fresh basil |
| 1 |
lb |
Dry spaghetti |
| 1/4 |
c |
Pecorino Romano cheese plus |
| 2 |
tb |
Pecorino Romano cheese |
INSTRUCTIONS
(Courtesy of Chef Salvador Passalacqua of Dimaio's Ristorante)
Bring 4 quarts of cold salted water to a boil. While the water is boiling,
heat 3 tablespoons of olive oil in a pan and render the pancetta for 2 to 3
minutes, until it is golden and most of the fat has rendered out. Remove
pancetta from the pan and set aside. In the rendered fat and oil that
remains, saute the onion until lightly golden. Crush the plum tomatoes and
add along with the pancetta, salt, pepper and red pepper flakes. When the
water is boiling, add pasta. Cook the sauce and the pasta for about 8-10
minutes, until the pasta is al dente. Meanwhile, slice basil into a
chiffonade and add to the sauce at the last minute (reserve some for
garnish). Drain pasta, and reserve pasta water. Toss spaghetti with the
sauce and Pecorino Romano in the pan. Add some of the pasta water (about
1/4 cup), if desired, to loosen the sauce. Serve in a pasta bowl and
garnish with basil and some more cheese.
Yield: 4 servings
Posted to recipelu-digest Volume 01 Number 578 by molony <molony@scsn.net>
on Jan 22, 1998
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