February 20, 2011
1lb gemelle or fusilli pasta
1/2 stick (four tbsp) butter
3/4 cup finely chopped yellow onion
2 oz pancetta, cut into fine pieces
2 1/4 cups canned chopped tomatoes with juice
1/2 tsp red pepper flakes
grated parmagiana reggiano and romano cheeses
corenwijn (not shown)
Sautee onions in three tbsp butter on medium/low heat until golden.
Add the pancetta and sautee until golden brown, but not crispy.
Turn up heat to medium and deglaze with a generous splash of corenwijn.
Add tomatoes, red pepper, and salt (to taste), and simmer for about a half hour. Throw the pasta in the boiling water with about 10 minutes to go.
When the sauce is done, it’ll look like this, with the butter starting to separate from the tomatoes.
Mix the drained molto al dente pasta into the sauce, put the last of the butter on top, and finish for about two minutes over the heat, until the pasta is al dente.
Plate it, sprinkle some parmagiana and romano cheese on it, and eat the shitte!