Recipe: Pappardelle, Tomato, Pancetta (Italian)

PAPPARDELLE, TOMATO, PANCETTA

6 plum tomatoes
5 ounces pancetta slices
2 dried hot chiles
3 1/2 ounces Parmesan cheese
10 tablespoons unsalted butter
2/3 cup heavy cream
11 ounces egg pappardelle

Peel the tomatoes, remove the seeds and roughly chop the flesh. Cut the pancetta into 3/4-inch pieces. Crumble the chiles and grate the Parmesan.

Melt the butter in a thick-bottomed pan, add the pancetta and chile and gently cook until the pancetta begins to color.

Add the tomato, season and cook gently for 10 minutes. Add the cream and cook for 10 minutes longer.

Cook the pappardelle in boiling salted water until al dente. Drain and add to the sauce. Stir in half the Parmesan.

Serve with the remaining Parmesan.

Source: Italian Two Easy: Simple Recipes from the London River Cafe by Rose Gray and Ruth Rogers