Pappardelle with Tomato and Stewed Pancetta

By Lonnie

Ingredients

• 12 oz dried egg pappardelle
• 4 T unsalted butter
• 5 oz pancetta, cut into 3/4 inch pieces (about 1 c)
• 9 whole canned tomatoes, preferably San Marzano
• Kosher Salt
• 2 dried hot chilies, crumbled
• 2/3 c Parmesan cheese, grated
• 1/2 c heavy cream

Preparation

Step 1

Bring pot of salted water to boil.

Melt butter in a large skillet set over medium low heat. Add pancetta and crumbled chilies. Cook 5 to 6 minutes, stewing the pancetta until it turns gold.

Squeeze juice out of the tomatoes, leaving flesh intact. Roughly chop tomatoes.

Add tomatoes to the saute pan and season with salt. Cook at medium low heat for 6 to 7 minutes,or until tomatoes caramelize and color the oil. Stir often and adjust the heat, if needed, to ensure the tomatoes do not burn.

Cook pasta until al dente, about 6 to 7 minutes. Drain pasta, reserving 1 cup of the cooking water.

Stir cream into tomato sauce and continue to cook for an additional 3 to 5 minutes, or until sauce binds together. Add pasta to pan and, using a wooden spoon, toss it around gently. Stir in half the Parmesan. Add just enough pasta water so sauce is glossy and coats the noodles nicely.

Serve with remaining Parmesan sprinkled over the top.