Ingredients
2 Tbs. extra-virgin olive oil
1 medium red onion, cut into 1/4-inch dice (to yield about 2 cups)
2-1/4-inch-thick slices pancetta, cut into short strips (1/4 inch wide and 1/2 inch long)
1-1/2 lb. cherry tomatoes, rinsed and halved
1/8 tsp. cayenne
1 tsp. kosher salt; more to taste
Fine Cooking
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1 medium red onion, cut into 1/4-inch dice (to yield about 2 cups)
2-1/4-inch-thick slices pancetta, cut into short strips (1/4 inch wide and 1/2 inch long)
1-1/2 lb. cherry tomatoes, rinsed and halved
1/8 tsp. cayenne
1 tsp. kosher salt; more to taste
Description
Serve This pancetta-spiked Tomato Sauce Over 1 pound Of Cooked Bucatini Or Perciatelli, With A Sprinkling Of freshly Grated Pecorino Romano. Or If You're Not In The Mood For Pasta, It's Also Good Over Seared Pork Chops Or Polenta, Or As A Topping For
Fine Cooking
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