Wednesday, May 12, 2010

Taglierini Alla Chitarra

My husband and I love Italian dishes! My daughter, Amanda., shared this wonderful and easy recipe with us recently. It has quickly become one of our
favorite meals. Great served with a simple salad and good baguette french bread.

Taglierini Alla Chitarra

¼ cup extra virgin olive oil
1 onion, sliced thinly
7 oz. Pancetta, cut into julienne strips
28 oz. can crushed tomatoes
¼ cup small fresh basil leaves, cut
ground pepper
3 oz. pecorino cheese
Pasta of your choice

Heat oil in saucepan over moderate heat, add the onion and pancetta and brown for 10 minutes. Add the tomatoes and simmer, covered, over very low heat for 1 hour. Just before removing sauce from heat, add the basil and a good pinch of pepper and the cheese. Serve over cooked pasta and sprinkle with cheese.

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