Monday, October 18, 2010

penne with pancetta, onion, and tomato... 25 minutes

the goods:

16 oz. penne
1 small garlic clove, sliced thin
1/2 cup diced pancetta or bacon
1/2 cup thinly sliced onion
1 pinch chopped fresh rosemary
2 large pinches salt
2 grinds of fresh pepper
1 pinch red pepper flakes
28 oz. can crushed tomatoes
1 tablespoon butter
1/4 cup chopped fresh parsley
1/4 cup grated Parmesan cheese

Bring a large pot of salted water to a boil. Add the penne and cook until al dente, about 10 minutes. Drain.

Meanwhile, heat a large saute pan over medium-high and cook pancetta until golden.

Add garlic and saute until golden. Add onions and saute 3-4 minutes, or until onions are soft. Add rosemary, salt, black pepper, and red pepper flakes and stir for 30 seconds. Add tomatoes and simmer for 6-7 minutes.

Swirl butter into sauce.

Add drained pasta to sauce and cook over low heat for 2 minutes or until sauce is slightly absorbed into pasta.

Sprinkle in parsley and cheese and toss together to serve.

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