Casarecce with Pancetta Tomato Sauce

Casarecce con sugo di pomodoro e pancetta

Ingredients

  • 16 oz. Pasta Lensi Casarecce
  • 2 Tbsp. extra virgin olive oil
  • 6 oz. pancetta, diced
  • 1 onion, chopped
  • 2 garlic cloves, coarsely chopped
  • Pinch of crushed red pepper flakes
  • 28 oz. can tomato puree
  • Sea salt
  • 1/2 cup grated Pecorino Romano
  • 1/4 cup chopped fresh parsley

Wine Pairing: Merlot (Veneto Region)

Recipe Serves: 6

Pasta Lensi's Casarecce

Directions

Cook pasta according to directions. Drain, reserving 1 cup of cooking liquid.

Heat olive oil in a large skillet; stir in pancetta and sauté until golden brown. Add the onion; cook until tender, about 5 minutes. Stir in garlic and crushed red pepper. Sauté until fragrant, about 1 minute. Add the tomato puree. Simmer, uncovered, until the sauce thickens, about 15 minutes. Season to taste.

Toss hot pasta with sauce, adding some of reserved cooking liquid, as needed. Toss with cheese and parsley. Serve immediately. Mangiare bene.


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