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Recipe from: Emeril Lagasse
Time: 5 minutes prep, 30 minutes cooking
5 ounces raw pancetta, chopped
2 tablespoons olive oil
2 cups thinly sliced onions
freshly ground black pepper
½ cup dry white wine
1 pound canned chopped tomatoes
1 pound fresh spaghetti, cooked until tender
2 tablespoons chiffonade basil
4 ounces freshly grated Pecorino
In large sauté pan, over medium heat, cook pancetta until crisp, about 6 minutes. Remove to paper towel lined plate.
Add olive oil to sauté pan and heat over medium heat. Add onions to sauté pan. Season with salt and pepper. Sauté until wilted, about 4 minutes. Add the wine and continue to cook until most of the liquid has evaporated, about 1 minute. Add tomatoes and reserved pancetta back to pan. Season with salt and pepper. Continue to cook for 15 minutes.
In a large mixing bowl, toss the pasta with the tomato sauce, basil, and cheese. Season with salt and pepper. Mix well.