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Categories:Viewed: 33 - Published at: 9 years ago
Ingredients
- 2 Tablespoons Butter
- 1 whole Onion, Chopped
- 4 ounces, weight Thinly Sliced Pancetta, Chopped
- 3 cloves Garlic, Crushed
- 1 can Crushed Tomato, 32 Ounces
- 1 Tablespoon Italian Seasoning
- 1 teaspoon Kosher Salt To Taste
- 1 package Pasta, 16 Ounces
- 1- 1/2 cup Light Cream
- 1/4 cups Grated Parmesan Cheese, Plus More For Topping
Method
- Melt butter in a large skillet over medium heat.
- Add pancetta and onion and saute until lightly browned.
- Add crushed garlic and saute for an additional minute, being careful not to let the garlic burn.
- Add crushed tomato and Italian seasoning to the skillet; stir to combine.
- Add salt to taste.
- Simmer for 10 minutes until sauce has reduced and thickened.
- While sauce is simmering, bring a large pot of lightly salted water to a boil.
- Add pasta and cook for 8 to 10 minutes or until al dente; drain.
- (My favorite pasta for this sauce is mini ziti.)
- Add cream and grated parmesan to sauce, stir to combine and gently simmer for 2 to 3 minutes longer until cheese melts.
- Stir in pasta.
- Serve with additional parmesan cheese sprinkled over the top.
- Enjoy!
