Saturday, March 26, 2011

Penne All' Americiana

from Nicole, courtesy of Sunset Magazine

8 oz. penne pasta

4 oz. pancetta, or good quality bacon, cubed

1 C. chopped onion

1 Tbsp. minced garlic

1 large can (28 oz. ) diced tomatoes

1 tsp. each Kosher salt, freshly ground black pepper

1/4 C. grated Parmesan cheese

Cook pasta according to package directions; drain and set aside.

Cook pancetta in large frying pan over medium-high heat until partly translucent. Spoon off most of the drippings. Add onion and garlic; cook, stirring often, until browned, 5 minutes. Add remaining ingredients except parmesan and cook over high heat until juices have reduced by half, about 10 minutes. Add pasta, stir to coat, and transfer to a bowl. Sprinkle with parmesan.

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