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Pasta with Onions, Leeks, Zucchini, and Pancetta

Tonight's recipe was inspired by a recipe by Marcella Hazan. She has a recipe for Smothered Onion Sauce. I made a couple of changes to fit my pantry.
I used red onion and leeks. I added the zucchini because, unlike our God Daughter Elenora, we like zucchini. And the pancetta was added because it was in the fridge. I was going to use white wine in the sauce but I had no white wine. I know I was as shocked as you are. I had cooking sherry. So in the recipe feel free to use sherry where wine is listed.
Ingredients- 2 tablespoons extra virgin olive oil 1 red onion, sliced very thin 1 leek, sliced thin 1 zucchini, sliced thin 4 oz. diced pancetta salt black pepper 1⁄2 cup dry white wine (I did not have white wine, what the heck!!! I used cooking sherry) 2 tablespoons chopped parsley 1⁄3 cup freshly grated Parmigiano-Reggiano cheese 1/2 lb. linguine
Method- Heat the olive oil in a large saute pan Add the pancetta. Cook the pancetta until it begins to crisp. Add the onions to the pan. Coo…

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