PENNE w/TOMATOES, PANCETTA & RED PEPPER

By BobD

Ingredients

• 3 tbsp. butter
• 2 tbsp. vegetable oil
• 1/4 inch thick slice pancetta, diced into 1/4 inch pieces
• 3/4 cup onions, finely diced
• 2 cups canned Italian plum tomatoes, chopped (or can use fresh)
• 1/4 tsp. red pepper flakes (to taste)
• Salt
• 1 lb. penne
• 4 tbsp. Parmesan cheese, grated
• 1 tbsp. parsley, chopped fresh

Details

Servings 4
Adapted from mydailymoment.com

Preparation

Step 1

In a large skillet heat butter and oil and sauté pancetta until they brown, about four minutes. Add onion and cook for four more minutes, until opaque.

Add tomatoes, salt and pepper. Simmer for 20 minutes or until the oil and pancetta fat separate from the tomatoes; you will be able to see this quite clearly. Remove from heat.

Meanwhile cook the penne until al dente. Drain and return to pot. Add 1/3 of sauce and mix well. Transfer to large serving platter. Pour remaining sauce over all. Sprinkle cheese and parsley over all.