Pasta, California Avocado, Pancetta, Tomato, and Hot Pepper Pasta
|1 1/2||lb.||chopped onion|
|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|
|4||oz.||grated Pecorino Romano|
As with all fruits and vegetables, wash avocados before cutting. Check out our tips for how to choose and use California Avocados
- 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.