Pancetta, ‘Nuff Said

I cook pasta a lot. My lovely love Roosevelt was born and raised in Italy and over the last 9 years of our togetherness I have had to perfect my pasta sauce.

I am always looking for new ways to cook it and new flavors to try out and this one I made last night is one of my favorites. It had a rich sweetness and saltiness that was so good I had two servings….(small ones….maybe)

I also used Bucatini pasta for the first time that was so so good. I hope you all enjoy this dish.

Marinara Sauce w/Pancetta

1 28ounce Can Whole Peeled Plum Tomatoes
1 Cup Diced Pancetta
1/2 Cup White Wine
Sea Salt
1 Tsp Dried Basil
1 Tsp Garlic Powder
1 Pound Bucatini
3 Tbs Evoo


Saute garlic in olive oil, add basil and pancetta. Cook until aromatic. Add wine, simmer until reduced. Break up tomatoes in your hands into the pan pour in left over juice, bring into a boil and then turndown to a simmer. I simmered this sauce for 1.5 hours. Worth it!

Cook Bucatini Pasta until al dente about 7-8 minutes drain and pour sauce over with a couple spoonfuls of Ricotta.




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