As a boy, Chef Angelo always told his friends in school that he would own a restaurant some day. At 14, he was cooking at D’Andreas Italian Restaurant in Seattle. Angelo spent thirty years working at many fine restaurants, allowing him a diverse back ground in fine dining. Angelo chose this recipe because it’s an old Roman dish that sings Italia, and it’s one of his favorites.
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Ingredients
» Pancetta,Onion and Tomato Sauce
» Buccatini or Percatelli Pasta
» 1/2 cup Pancetta
» 1 small White or Yellow Onion
» 1 1/2 cups Chrushed Tomato Puree
» 2 tbsp Italian Parsley, chopped
» 1/2 tsp Chili Flakes
Directions
Get the water on and turn on the heat for the pasta (Follow recommendations on package). Dice up Pancetta and lightly sauté until fat rendered and almost done, remove from pan and set aside. Dice medium onion and sauté with some of the Pancetta Fat and a little olive oil until transparent. Add back Pancetta, Italian Parsley and Chili flakes. Add Crushed Tomato Puree. Finish with a small amount of extra virgin olive oil and cover with bowl or pan until ready to serve or 45 seconds.
Photography By Ellie Grey
As Featured In: Winter/Spring 2016
