Quick Pancetta Sauce
- 4 oz Pancetta - diced
- 3 tbsp olive oil
- 2 tsp crushed red pepper
- 2 - 28 oz cans of San Marzano whole tomatoes in juic
- 1/2 onion - chopped
- 3 cloves fresh garlic - minced
- 1/4 cup red wine
- 1/2 cup fresh Basil
- 1/4 cup fresh parsley
- 1 lb pasta of choice
- Fresh parmigiana
Start by rendering the pancetta in olive oil until the pieces just start to get crisp.
Add the crushed red pepper after a few minutes.
Just before the pancetta is done, add the onion and let cook for a few minutes until it is soft.
Add the garlic next and give the mixture a minute or two to combine.
As always, be careful not to burn your garlic or all will be ruined.
Next add the 2 cans of tomatoes with juice and break up the tomatoes with a spoon or by hand (You can break them down as much or as little as you like depending on how chunky you like your sauce).
Make sure your mixture is mixed well, add the wine and half the fresh spices. Salt and pepper to taste.
Let the sauce simmer on medium heat for about 25 minutes and continue to break up the tomatoes.
Cook your pasta separately and if possible use a third deep frying pan to combine ingredients. Start by adding sauce to the deep frying pan and then add the pasta, using some of the pasta water if the sauce seems to thick.
Add the remaining fresh spices and toss for 2 minutes over medium heat. Serve with fresh parmigiana.
As a reminder this is a thin sauce and will look like it is not covering the pasta well, but the lightness and freshness is the main feature.