- Italian Tomatoes
- Penne Rigate
- Hot Pepper Flakes
- Freash Garlic
- Parmesan Reggiano
- Olive Oil
We can get started you’re going to need some good-quality canned chopped Italian Tomatoes. some paths of course I’m using penne Rigate which are pending with lines on them you need some pancetta that’s been thick cut and cut into little cubes hot pepper flakes, fresh garlic, parmesan reggiano salt pepper a little teeny tiny bit of olive oil and some fresh parsley or basil.I like parsley and this is a little different but it’s very simple to do now first thing you want to do is get a big pot fill it with water put in a jet a generous sprinkling of salt and let that come up to a boil for the pasta and the second thing you might do is take a large skillet with high sides this is a nonstick skillet.
I only have about a teaspoon of olive oil in there and there’s a reason for that because the pancetta released its a lot of its own fat and that’s we’re going to be cooking the sauce in so there’s no point on me using you know two tablespoons of olive oil but I know the pancetta is going to release a couple tablespoons of its own fat which is what makes the sauce out-of-this-world delicious it’s spicy it’s got a nice kick a flavor with pancetta it’s delicious now I’m going to just wait a couple more seconds that’s hot enough it’ll get hot here we go now what I have here is over medium heat I’m going to cook the pancetta for a few minutes or until it’s lightly golden crispy and it’s released a lot of its own fat and juices and deliciousness I can check this just how I like it so now.
I’m going to add in my garlic and a pinch of hot pepper flakes you can add as much or as little as you want but I dab beyond up which just means angry in Italian you know it’s meant to have a nice spicy kick to it so go ahead and put some in and I’m going to let this cook now for another minute or so or until the garlic begins to lightly around my garlic’s looking just perfect but now to this we’re going to add in the crushed tomatoes now I like to buy a really good quality it’s preferably one that’s you know imported from Italy it makes a world of a difference and it really pays off in the final dish if you just spend a couple extra bucks and get yourself some good quality ingredients so, now what I’m going to do is like to come up to a boil and then I’m going to let it reduce the heat to medium-low and let it simmer for about 15-20 minutes halfway through when it has about 10 minutes left to go I’m going to put in my pasta in my warm water and then.
We’ll finish the whole thing off together my sauce has been simmering for about 20 minutes and it’s perfect. I’ve also cooked my pasta drained it and I put it back into the same pot because it’s a bigger pot and it’s easier for me to mix everything together now, I’m gonna squeeze in my sauce now make sure you taste it before you put in your salt I already tasted it but I do think that it needs just a little bit more salt not a lot because the punch out that’s so salty then. I’m gonna put in some fresh parsley roughly chopped turn this completely completely off and I’m going to add in my delicious sauce to my pasta.
5I’m going to put in a little bit of parmigiano in there and talk the whole thing together and then put more at the table for everybody to top they are pasta off as much as they’d like but I just like to put them in and mix it all together because I think it tastes so good well as it sits for a couple minutes it’s delicious give everything a really nice toss beautiful look at that smells delicious I can smell the punch out that I can smell the garlic and if you don’t want to use punch at that you can just use some thick cut bacon it will work just as well let me give this a quick taste wait a minute I gotta get a piece of that pancetta.