When watching Giada on the Food Network (we do that quite a bit ’round here – if you haven’t noticed, we do love us some Italian food), she’ll sometimes mention the regular-bacon-for-pancetta substitution in some of her recipes. Really?
I thought about it while I was frying up the pancetta for Osso Buco – the recipe I used specifically stated “Do not use regular bacon.”
I’m no a bacon hater – we’d be having a pile of thick-sliced bacon for breakfast this morning if I hadn’t forgotten to add it to my shopping list. BUT in honor of “Italian bacon,” I offer you a quarter-pound of pancetta in today’s Sauce of the Day!
1/4 lb Pancetta, cut into 1″ pieces
1 onion, chopped
1/2 tsp red pepper, crushed
28 oz can tomatoes (unflavored and crushed)
2 Tbsp parsley, chopped
Grated Parmesan cheese
Fry pancetta until cooked to your preference (the crispier the better in our house!). Remove meat from pan and set aside. Add enough oil (~2 Tbsp) to the pan to give you about 1/4 cup total.
Saute the onion and crushed red pepper in the oil until onion is transparent. Add parsley and tomatoes, bring sauce to a boil.
Loosely cover and simmer for 30 minutes. Remove from heat and pour over pasta. Toss and serve garnished with cheese.
Sorry, but I’m clueless. What’s EVOO?
It’s short for Extra-Virgin Olive Oil 🙂
Just an idea, Shawnda, but maybe when you put “EVOO” in a recipe, you should make it a link to the Kitchenisms page. Maybe?
TexanNewYorker – I agree. I was doing that when I started but got away from it. I had some time this afternoon and cleaned it all up. Thanks for the suggestion!
Yum – as always – Yum! 🙂