Pasta with Pancetta and Tomatoes
This is a simple, quick and classic Italian pasta dish. Pancetta is a cured, not smoked, Italian bacon and can be found in the deli departments of grocery stores. If pancetta is unavailable, bacon can be substituted.
6 ounces slice pancetta or 8 slices bacon, chopped
11/2 cups coarsely chopped onion
1 tablespoon olive oil
1 tablespoon minced garlic
3/4 cup water
½ teaspoon hot red pepper flakes, or to taste
a 14-1/2 ounce can diced tomatoes with juice
1 pound bow tie, fusilli, or other small pasta shapes
1 tablespoon fresh lemon juice
½ cup chopped fresh parsley
In a large deep skillet cook the pancetta or bacon over moderate heat until crisp. Transfer with a slotted spoon to a dish and pour off all but 1 tablespoon of the fat.
Add the oil to the skillet and in it cook the onion over moderate heat for 5 minutes. Add the garlic and cook until pale golden. Add the water, pepper flakes, tomatoes and salt and pepper to taste and simmer the sauce, for 20 minutes.
While the sauce is simmering cook the pasta in a pot of boiling salted water until just tender. Drain and rinse briefly.
If the sauce seems too thick, add some water. Stir in the lemon juice and parsley and add the pasta, tossing to coat it well. Serve with grated Parmesan cheese.
Serves 4 to 6
Leslie’s Culinary Cafe’ – Leslie Glover Pendleton