Yield: 1 Servings
| Measure | Ingredient |
|---|---|
| 1 medium | Yellow Onion -- chopped |
| \N \N | Fine |
| 2 tablespoons | Butter |
| 3 tablespoons | Vegetable Oil -- (or olive |
| \N \N | Oil) |
| 1 slice | Rolled Pancetta -- * see |
| \N \N | Note |
| 1½ cup | Canned Italian Tomatoes |
| ½ small | To 1-Dried Hot Red Pepper -- chopped fine |
| \N \N | Salt -- to taste |
| 1 pounds | Pasta |
| 3 tablespoons | Parmesan Cheese -- freshly |
| \N \N | Grated |
| 1 tablespoon | Romano Cheese -- freshly |
| \N \N | Grated |
* ¼ inch thick, cut into strips ½ inch wide and 1 inch long (or bacon, if pancetta not available)
Saute the onion in a saucepan with all the butter and oil until it is pale gold. Add the strips of pancetta and saute for about a minute. Add the tomatoes, chopped hot pepper and 1½ tsp of salt. Cook over medium heat, uncovered. The sauce is done when the tomatoes and the cooking fat separate, about 25 minutes. Turn off the heat and taste for salt.
Add sauce to cooked pasta and mix. Add the Parmesan and the Romano and mix very thoroughly
Recipe By : The Classic Italian Cookbook by Marcella Hazan From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini