- Cubes Of Pancetta
- Some Tomato Sauce
- Cherry Peppers
- Pinch Of Sugar
- Chopped Parsley
- Olive Oil
You can get started you can eat some pasta of your choicesome tomato sauce. which I’ll talk about in just a minute some cubes of pancetta.I’ve got some cherry peppers. which look like this they come in a brine and these are mild don’t get the hot and don’t get the sweet you want to get the mild ones and I just took them out remove the seeds and just stare them up into bite-size pieces. I’ve got garlic I’ve got Italian seasoning and a pinch of sugar fresh chopped parsley you need some salt and pepper in just a touch of olive oil of course in parmigiana because it is pasta let’s face it my friend and need the cheese the cheese is a reason for deliciousness a lot of deliciousness. so I’ve got my skillet here you want to scale it with high side now got a little bit of olive oil because this kind of helps render out the fat in the pancetta it’s so good the combination.
I know this sounds odd and you’re thinking it’s really simple how can it be that good just you wait the combination of that salty pancetta and the blinding mild pepper it is absolutely delicious. I absolutely love it but because this is going to be simmering and because it’s simmering for like 25 minutes the tomato flavor intensifies zap pancetta salty flavor kind of runs through the sauce it is just so delicious so,I’m going to just let that saute and get a little crisp around the edges and render out some of its fat and then we’ll proceed this is looking good now you can see there’s about a total of I would say almost three tablespoons are packed in the bottom of my skillet ordinarily.I would get rid of some of it but the point here is for all that flavor to run through the sauce and mix with a sweet tomato sauce and the like the vinegary pepper that just really makes a dish so incredibly good and now.I’m going to add my garlic you can add as much or as little as you want I’m going to add I add about four cloves and the right thing about like some people say well why are you eating garlic and onions.
When you’re making a romantic meal they cancel each other out if you need garlic and he’s in garlic or she’s in garlic then you can’t smell it because you both smell like garlic so,it doesn’t make a difference and when you cook it for a while it just kind of becomes sweet and it becomes fragrant it’s not pungent because it’s not raw so,I’m just going to saute this for just about a minute.I want the garlic to develop a little bit of color add the sauce turn this down Oh like it’s excited it’s jumping out of the pot out of the skillet and now I’m going to just season these a little bit with some sugar now the sugar it really is what balance is all this like the heat from the peppers and these saltiness from the pancetta and the vinegar enos from the peppers the sugar kind of balances everything and the Italian seasoning for just a little extra boost of flavor who doesn’t like that give that a really good stir.
I turn the heat down to about medium-low.I’m gonna cover this there partially cover it with a lid and let it simmer for 25 minutes 10 minutes before your sauce is ready so in 15 minutes from now add the pasta to the boiling water that way by a time a twenty five minutes are up the pasta will be cooked and you’re really pretty much ready to assemble the whole thing that’s so easy everything.I make is easy my sauce is looking absolutely gorgeous. I did cook my pasta and I drained in it’s sitting here ready to be used I did season the sauce with just a small pinch of salt and I suggest tasting it first we got the pancetta it’s quite salty you don’t want to add too much but I do want a good amount of black pepper and I’m going to add in my cherry peppers this is instantly oh god they’re instantly going to add such fantastic flavor to the sauce you can start to smell like that vinegary brine it’s so good. I don’t even know what to do with myself.
5I love the smell of this it just instantly transports me to like my childhood because.I remember eating this salt often these peppers are like a staple in my mother’s home and now I’m going to add some fresh chopped parsley also divine in here.I am going to add my drained pasta make sure you drain it really well you don’t want it to be watering turn it up just a little bit look at that.I’m just so excited for dinner you’ve no idea Joe and I are gonna have a nice little date night in go to metal parm you want about a quarter cup here because it kind of here’s the pasta and gets really just luxurious and delicious and of course you can put more and you know I’m going to on the top as I serve it but for now just to mix it with the sauce I want about a quarter cup and then.
What I need you to do is give this a really good stir you want to make sure that that sauce is coating every piece of pasta so, beautifully because a piece of pasta that’s not coated well and sauce it’s just sad I mean I don’t know why one we want to do that and just kind of you see what I’m doing I’m grabbing the sauce from very edge of the pan and kind of bringing that in that’s a trick my mother taught me as well and then what you need to do is cover this with a lid turn the heat off and let it sit for five minutes and all those flavors will kind of stick to the pasta like like almost like glue edible glue delicious clue and then we will be ready to serve it.