Friday, January 4, 2008
Even Kate, probably my most persnickety customer, tried it and gave it thumbs up. It was so good, I'm eating it for lunch again today -- it was quick to make and so yummy.
From Everyday Italian by Giada De Laurentis.
2 T. olive oil
6 oz. pancetta, diced
1 yellow onion
2 cloves of garlic minced
Pinch of dried crushed red pepper flakes
1 (28 oz. can) tomato puree (I used crushed tomatoes)
1/2 t. sea salt, plus more to taste
1/2 t. freshly ground black pepper, plus more to taste
1/2 c. grated Pecorino Romano cheese
In a large heavy skillet, heat the oil over a medium flame. Add the pancetta and saute until golden brown, about 8 minutes. Add the onion and saute until tender, about 5 minutes. Add the garlic and red pepper flakes and saute until fragrant, about 30 seconds. Stir in the tomato puree, and 1/2 t. each of salt and pepper. Simmer, uncovered, over medium-low heat until the sauce thickens slightly and the flavors belnd, about 15 minutes. Stir in the cheese. Season wiht more salt and pepper to taste.
The sauce can be made 1 day ahead. Cool, then cover and refrigerate. Rewarm over medium heat before using.