Avocado, Pancetta and Tomato Pasta

By RossanaV

Ingredients

• • 19/50 lb. chopped onion
• • 1/2 oz. unsalted butter
• • 3 tsp. olive oil
• • 1/4 lb. and 4 ounces pancetta, sliced 1/4-inch thick, cut in 1-inch, thin strips
• • 1 quarts canned Italian tomatoes, chopped (with juice)
• • 1 small, dried hot red pepper, chopped finely
• • Salt, as needed
• • 1 1/2 lbs. penne or other short pasta
• • 4 Tbsp. grated Parmesan
• • 6 tsp. grated Pecorino Romano
• • 4 California avocados
• • 1/2 Tbsp. lemon juice

Preparation

Step 1

1. Sauté onion in butter and oil until golden, about 10 minutes.
2. Stir in pancetta strips; sauté until cooked but not browned, about 10 minutes.
3. Stir in tomato and juice, hot pepper, and 1/2 tablespoon salt.
4. Simmer, uncovered, until liquid reduces and fats pool on surface, about 35 minutes.
5. Add more salt to taste, if necessary; reserve.
6. Mix Parmesan and Romano; reserve.
7. Just before service, slice two avocados for garnish; mix with lemon juice. Reserve.
8. PER ORDER
Cook 4 ounces pasta in salted, boiling water until just tender, about 8 minutes; drain well. Meanwhile mix 3/4 cup sauce and 1/2 avocado, diced, in a sauté pan; heat through. When pasta is cooked and drained, stir it into the sauce; remove from heat. Stir in 2 tablespoons cheese. Mound on a serving plate. Garnish with 2 slices avocado.