Heirloom Tomato & Pancetta with Papardelle
Author: Pizza Today
Recipe type: entrees
- For the finished sauce:
- 1 pound pancetta, cut into batonettes
- 4 tablespoons shallots, minced
- 4 cloves garlic, sliced
- 1 tablespoon chili
- Olive oil
- Tomato sauce (See recipe above)
- 1 cup basil
- salt and pepper, to taste
- 1½ cups white wine
- Render pancetta.
- Remove 20 percent of the fat.
- Add shallot, garlic and chili.
- Sauté quickly being careful not to burn the garlic.
- Deglaze with white wine and reduce by half.
- Add tomato sauce.
- Bring to boil, then turn down to simmer.
Recipe by Pizza Today at https://pizzatoday.com/recipes/entrees/heirloom-tomato-pancetta-with-papardelle
3.2.2925