Penne with Pancetta, Onion and Tomato

By á-68968

Servings:
Makes 2

Ingredients

• 8 oz. penne
• 1/4 cup olive oil
• 1 small garlic clove, sliced thin
• 1/2 cup diced pancetta or bacon, cooked but not drained
• 1/2 cup thin sliced onion
• 1 pinch chopped fresh rosemary
• 2 large pinches Kosher salt
• Fresh pepper, 2 grinds
• 1 pinch crushed red peppers
• 2 1/2 cups crushed tomatoes
• 1 tbsp. butter
• 1/4 cup chopped parsley
• 1/4 cup grated Parmesan cheese

Details

Adapted from tastebook.com

Preparation

Step 1

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

2. While pasta is cooking, heat oil in a large saute pan. Add garlic and saute until golden. Add pancetta (or bacon) along with its juices and onions. Saute for 3-4 min. or until onions are soft. Add rosemary, salt, black pepper and crushed red pepper and stir for 30 seconds. Add tomatoes and simmer for 6-7 min. Swirl butter into sauce.

3. Add drained pasta to sauce and cook over low heat for 2 min. or until sauce is slightly absorbed by the pasta.

4. Sprinkle in parsley and cheese. Toss together and serve.