Update my dinner status, I'm making this tonight.
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6 chefs marked this as Try Soon
Servings: 4 servings
Total Time (median): 0 : 00 Active Time: 0 : 00
US/Metric: [convert to metric]
Ingredients
- 1/2 lb Dry pasta; penne prefered
=== SAUCE ===
- 1/3 lb Pancetta; coarsely chopped
- 1 md Yellow onion; coarsely
- 1/4 ts Dried red-pepper flakes; or
- 1 c Italian Tomato Sauce; see *
- (or use prepared sauce)
=== GARNISH ===
Preparation
* Note: See the "Italian Tomato Sauce" recipe which is included in this collection. Cook the pasta (I prefer penne with this dish) according to package directions. Saute the pancetta and onion until transparent. Add the oil, red pepper flakes, tomato sauce and salt and pepper to taste. Simmer for a few minutes and toss with the cooked pasta. Top with the cheese. This recipe serves 4 as a first course Comments: The name sounds so complicated, but this is simply pasta with tomatoes and Italian bacon. It is very popular in Rome and has been for many generations. It is simple to prepare and obviously one of those dishes Romans depend on when in a hurry. Recipe Source: THE FRUGAL GOURMET by Jeff Smith From the 04-17-1991 issue - The Springfield Union-News Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com ~or- MAD-SQUAD@prodigy.net 10-13-1995 Recipe by: Jeff Smith Converted by MM_Buster v2.0l.
