Pasta, California Avocado, Pancetta, Tomato, and Hot Pepper Pasta

HomeRecipesMeals & DishesEntreesPasta, California Avocado, Pancetta, Tomato, and Hot Pepper Pasta

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Serves: 24

Ingredients
Instructions

1 1/2 lb. chopped onion 2 oz. unsalted butter 1/4 cup olive oil 1 lb. and 4 ounces pancetta, sliced 1/4-inch thick, cut in 1-inch, thin strips 3 quarts canned Italian tomatoes, chopped (with juice) 4 small, dried hot red pepper, chopped finely As needed Salt, as needed 6 lb. penne or other short pasta 8 oz. grated Parmesan 4 oz. grated Pecorino Romano 14 California Avocados 2 Tbsp. lemon juice

Sauté onion in butter and oil until golden, about 10 minutes.
Stir in pancetta strips; sauté until cooked but not browned, about 10 minutes.
Stir in tomato and juice, hot pepper, and 1/2 tablespoon salt.
Simmer, uncovered, until liquid reduces and fats pool on surface, about 35 minutes.
Add more salt to taste, if necessary; reserve.
Mix Parmesan and Romano; reserve.
Just before service, slice two avocados for garnish; mix with lemon juice. Reserve.
PER ORDER
Cook 4 ounces pasta in salted, boiling water until just tender, about 8 minutes; drain well. Meanwhile mix 3/4 cup sauce and 1/2 avocado, diced, in a sauté pan; heat through. When pasta is cooked and drained, stir it into the sauce; remove from heat. Stir in 2 tablespoons cheese. Mound on a serving plate. Garnish with 2 slices avocado.

*Large avocados are recommended for this recipe. A large avocado averages about 8 ounces. If using smaller or larger size avocados adjust the quantity accordingly.

Did You Know?

It’s actually easy to create an avocado rose. If you want to elevate the presentation of a meal, just add a beautiful avocado rose. Or you could add one of these delicious California Avocado side dish recipes.