This recipe is from Giada De Laurentiis.Ingredients
2 tbsp. olive oil
6 oz. pancetta, diced
pinch of crushed red pepper
28 oz. tomato puree
1/2 tsp sea salt
1/2 tsp pepper
1/2 cup Romano Cheese
Heat oil over medium flame. Add Pancetta and onion, and sauté until golden, about 5 minutes.
Add red pepper flakes. Stir in Tomato Puree and salt and pepper. Simmer uncovered for 15 minutes. Stir in the cheese and serve with you choice of pasta. We had rigatoni.
My husband actually made this meal. And he did a marvelous job. It was delicious and a little spicy but not a heavy sauce. Had the organic wine, Ladybug Red, with dinner.
1 comment:
Your hubby seems like quite the cook. Sounds like a yummy pasta dish.
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