How to make it

  • Take a sauce pan and heat it drizzle it with a little of the olive oil just enough to cover the bottom. Saute the sliced peppers and shallots for a few minutes and lightly salt and pepper the saute.
  • Once the start to soften add the wine and allow it to cook off.
  • When the wine cooks off add the water and stir and cover. Bring it to a boil remove the cover and simmer until it reduces down to about 1/2 and concentrates the flavor. Strain and set aside.
  • While the stock is simmering add a touch of oil to a cold frying pan with and immediately add the pancetta. A cold pan will help to crisp the pancetta render the fat.
  • When the fat starts to extracts add the finely sliced red onion allow the onion to soften and add the tomatoes.stir and incorporate. When your pancetta is nice and rendered down onions are caramelized de-glaze
  • our house made chili stock.
  • Add about 1/4 cup grated cheese and mix well. Taste and adjust with salt and pepper if needed. If you need add some more chili stock
  • You should have your pasta water boiling and salted at this point. when your pasta is still slightly harder then al-dente add it to the pan with the saute. Continue to mix and when the pasta is done put it to your serving dish drizzle with olive oiland dress with the chopped parsley.
  • Try to save a bit of the pasta water if needed.

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