Jumbo Shells with Pancetta & Tomato Sauce

By HeatherS

Ingredients

• 2 cups jumbo shells
• 3 tbsp olive oil
• 1/2 tbsp chopped onion
• 1 tbsp minced garlic
• 1 cup chopped pancetta
• 2 tbsp butter
• 1 1/4 cups peeled, seeded and chopped tomatoes
• 2 tbsp tomato paste
• 2 tbsp red wine vinegar
• Pinch dried basil
• Pinch chili pepper flakes
• Salt and black pepper, to taste
• 1/2 cup grated Parmesan cheese
• Chopped fresh parsley, for garnish

Preparation

Step 1

To prepare the jumbo shells: In a large pot, bring salted water to a boil. Add jumbo shells and cook for 14 to 17 minutes, until tender but firm. Drain and keep
warm.

To prepare the sauce: In a large frying pan, heat oil; saute onion, garlic and pancetta for 2 to 3 minutes, or until lightly brown. Add butter, tomatoes, tomato paste, vinegar, basil, chili pepper flakes, salt and black pepper; mix well. Lower heat to medium and simmer for 12 to 15 minutes, stirring occasionally. Toss drained pasta with the sauce and Parmesan cheese. Garnish with parsley and serve immediately.