(Adapted from Marcella Cucina Harper Collins Press)
In honor of the passing of Marcella Hazan I thought it would be appropriate to re-visit this wonderful recipe, if you have not already please check out Marcella’s wonderful cookbooks, every recipe I have made has been outstanding.
This is one of my family’s favorite week night pasta sauces and can easily be made the night before. The original recipe does not call for peas, but for those of us with small children it’s nice to have something green you can sneak in with all of that lovely pancetta and onion flavor.
- 4 ounces Pancetta ***
- (I prefer the Salumi Pancetta because the intense seasoning of this rolled bacon effectively acts as your salt and pepper for the dish)
- 3 Tablespoons Extra Virgin Olive Oil ***
- 4 Medium or 2 Large Onions sliced thin
- 3 Tablespoons Fresh Chopped Parsley (either flat leaf or curly, preferably what you have in your herb garden)
- 1 Cup Frozen Peas (if making the sauce ahead add peas while you re-heat do not make the peas the night before)
- ½ Cup finely grated Parmigiano-Reggiano ***
- Salt and Pepper to taste ***
*** Available at The Wine and Cheese Place
Suggested pasta: Penne, Orchietta, or Fusilli (Available at The Wine and Cheese Place) (you want a pasta that will allow the sauce to cling easily so you don’t miss any of the amazing caramelized flavors from the onions and pancetta)
Put the pancetta and olive oil into a medium skillet and turn heat to medium cook for 3-4 minutes turning so the pancetta becomes browned but not too crisp.Add onions a pinch of salt (to help release the sweet juices of the onion that form the base of this sauce) turn the onions a few times to coat turn the heat on low, cover and cook for 30-40 minutes turning occasionally to evenly caramelize the onions.
*If serving immediately add peas and cook until heated through about 5 minutes.Stir in parsley.
Drain cooked pasta and toss in the sauce, swirling in the parmesan as you toss.
Plate and serve.
*If making the sauce the night before add the peas during the re-heating process in order not to over cook and end up with mushy peas.
Suggested pasta: Penne, Orchietta, or Fusilli (Available at The Wine and Cheese Place) (you want a pasta that will allow the sauce to cling easily so you don’t miss any of the amazing caramelized flavors from the onions and pancetta)
Put the pancetta and olive oil into a medium skillet and turn heat to medium cook for 3-4 minutes turning so the pancetta becomes browned but not too crisp.Add onions a pinch of salt (to help release the sweet juices of the onion that form the base of this sauce) turn the onions a few times to coat turn the heat on low, cover and cook for 30-40 minutes turning occasionally to evenly caramelize the onions.
*If serving immediately add peas and cook until heated through about 5 minutes.Stir in parsley.
Drain cooked pasta and toss in the sauce, swirling in the parmesan as you toss.
Plate and serve.
*If making the sauce the night before add the peas during the re-heating process in order not to over cook and end up with mushy peas.
