I have just discovered the fabulous Marcella Hazan. In fact, that’s not exactly true. I had her recommended to me about a year ago but finally got one of her newer books Marcella’s Italian Kitchen a couple of weeks ago. I used it to help learn how to make good homemade pasta and have since been working through her pasta and risotto recipes, I can strongly recommend the savoy cabbage risotto and spinach and tomato pasta. (Sounds a lot less exciting when you don’t use the italian names, eh?)
This recipe is actually off her website, I tried it because I happened to have leftover bacon(not pancetta) and cans of tomatoes. I also used homemade linguine rather then the recommended bucatini. I am currently awaiting an order from abebooks.com for her original, and apparently best book, The Classic Italian CookBook. I am quite excited to try her bolognese recipe!
and Chili Pepper
2 tablespoons vegetable oil
1 tablespoon butter
1 medium onion, chopped fine
A 1/4-inch-thick slice of pancetta, cut into strips 1/2 inch wide
and 1 inch long
1 1/2 cups imported Italian plum tomatoes, drained and cut up
Chopped hot red chili pepper, to taste
Salt
3 tablespoons freshly grated Parmigiano-Reggiano cheese
2 tablespoons freshly grated Romano cheese
1 pound pasta
(makese 4 servings)
1. Put the oil, butter, and onion in a saucepan and turn on the heat to medium. Sauté the onion until it becomes colored a pale gold, then add
the pancetta. Cook for about 1 minute, stirring once or twice. Add the
tomatoes, the chili pepper, and salt, and cook in the uncovered pan at
a steady, gentle simmer for 25 minutes. Being careful it doesn’t burn. Taste and correct for salt and
hot pepper.
2. Toss the pasta with the sauce, then add both cheeses, and toss
thoroughly again.
