Recipe: Penne with Fresh Tomato Sauce and Pancetta

PENNE WITH FRESH TOMATO SAUCE AND PANCETTA

"The pancetta can make this sauce a bit salty, so add salt lightly. This sauce is hearty enough to stand up to some grated pecorino cheese."

3 tablespoons extra-virgin olive oil
4 ounces pancetta, finely chopped
1 medium onion, minced
2 pounds ripe tomatoes, cored, peeled, seeded, and cut into 1/2-inch dice
2 tablespoons fresh basil leaves, coarsely chopped
Salt
1 pound penne or other short, tubular pasta
1/2 cup grated pecorino cheese

1. Heat 2 tablespoons oil, the pancetta, and the onion in a medium saut pan over medium heat until the onion is softened and the pancetta is crisp, 8 to 10 minutes. Stir in the tomatoes; simmer until somewhat thickened, about 20 minutes. Stir in the basil and salt to taste.

2. Meanwhile, bring 4 quarts of water to a boil in a large pot. Add 1 tablespoon salt and the pasta. Cook until al dente. Reserve 1/4 cup of the cooking water; drain the pasta and transfer it back to the cooking pot. Mix in the reserved cooking water, sauce, remaining tablespoon of oil, and cheese. Divide among 4 pasta bowls and serve immediately.

Serves 4
From the Hardcover edition.
Excerpted from The Complete Book of Pasta and Noodles by By the Editors of Cook's Illustrated Magazine
Excerpted by permission of Clarkson Potter, a division of Random House, Inc. All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher.