Ingredients
- 8 ounces packaged dried penne pasta (2 2/3 cups)
- 1 tablespoon olive oil
- 1 large onion, chopped (1 cup)
- 3 ounces pancetta, chopped (1/2 cup) or 1/2 cup chopped bacon
- 4 cloves garlic, minced
- 1/2 cup Chianti, dry red wine or vegetable broth
- 1 28 ounce can crushed tomatoes
- 1/4 cup snipped fresh Italian (flat-leaf) parsley
- 2 teaspoons dried oregano, crushed
- 1/2 teaspoon kosher or sea salt or 1/4 teaspoon table salt
- 1/2 to 1 teaspoon teaspoon crushed red pepper
- 1/4 teaspoon freshly ground black pepper
- Classic Pesto or 1 cup purchased basil pesto
- Snipped fresh Italian (flat-leaf) parsley
- Grated, finely shredded or shaved Parmigiano Reggiano cheese
Preparation
Step 1
1. For pasta: In a large saucepan, cook pasta in boiling, lightly salted water according to package directions. Drain; reserve 1 cup pasta cooking water. Return pasta to hot pan; cover and keep warm. Set pasta water aside.
2. Meanwhile, for tomato sauce: In a large saucepan, heat oil over medium heat. Add onion, pancetta and garlic. Cook and stir for 3 to 4 minutes or until pancetta begins to brown. Remove saucepan from heat. Add the wine. Return to heat and cook on medium-high heat, scraping up all the brown bits in the pan, about 3 minutes or until almost all the liquid evaporates.
3. Stir in the undrained tomatoes, the 1/4 cup parsley, oregano, salt, crushed red pepper and black pepper. Bring to boiling; reduce heat. Simmer, uncovered, for 20 to 30 minutes or until sauce is thickened to desired consistency, stirring occasionally.
4. Add pasta to hot tomato sauce. Toss to combine. Or, toss the hot pasta with Classic Pesto instead of the tomato sauce. (If pasta is dry, add a little of the reserved pasta water to sauce-coated pasta for desired moistness.)
5. Sprinkle each serving with additional snipped parsley and top with Parmesan cheese. If you like, top each serving of pasta with Rosemary-Crusted Grilled Salmon and/or Grilled Summer Squash. Serve immediately.