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

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Serves: 24
1 1/2  lb.  chopped onion
oz.  unsalted butter
1/4  cup  olive oil
lb.  and 4 ounces pancetta, sliced 1/4-inch thick, cut in 1-inch, thin strips
  quarts canned Italian tomatoes, chopped (with juice)
  small, dried hot red pepper, chopped finely
  As needed  Salt, as needed
lb.  penne or other short pasta
oz.  grated Parmesan
oz.  grated Pecorino Romano
14    California Avocados
Tbsp.  lemon juice

As with all fruits and vegetables, wash avocados before cutting. Check out our tips for how to choose and use California Avocados


  1. Sauté onion in butter and oil until golden, about 10 minutes.
  2. Stir in pancetta strips; sauté until cooked but not browned, about 10 minutes.
  3. Stir in tomato and juice, hot pepper, and 1/2 tablespoon salt.
  4. Simmer, uncovered, until liquid reduces and fats pool on surface, about 35 minutes.
  5. Add more salt to taste, if necessary; reserve.
  6. Mix Parmesan and Romano; reserve.
  7. Just before service, slice two avocados for garnish; mix with lemon juice. Reserve.
  9. 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.


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