Tomato and pancetta sauce

Yield: 6 servings

Measure Ingredient
3 pounds Tomatoes, peeled -- seeded
\N \N And chopped
3 tablespoons Sun-dried tomatoes packed in
\N \N Oil -- finely chopped
2 tablespoons Oil from sun-dried tomatoes
1 tablespoon Olive oil
½ pounds Pancetta or slab bacon --
\N \N Diced
¼ cup Parsley -- finely chopped
\N \N Salt, if necessary

1. Preheat oven to 350 degrees F. Combine fresh tomatoes with sun-dried tomatoes; set aside.

2. Pour oils into a 9- by 13-inch baking dish; place in the oven to heat the oil, about 2 to 3 minutes. Add pancetta and return to the oven until pancetta starts to brown, tossing occasionally with a spatula, about 5 minutes. Stir in tomatoes.

3. Bake 30 to 35 minutes, stirring occasionally, until tomatoes are cooked and form a sauce.

4. Remove from oven; stir in parsley. Season with salt, if necessary.

5. To serve: Cook 1 pound dried pasta, such as fusilli (spiral-shaped) in salted water, following package directions. Drain. Serve sauce over pasta and pass ⅓ cup freshly grated Parmesan cheese at table.

* Timesaver Tip: Sauce can be made up to 6 hours ahead, covered, and refrigerated, or it can be frozen. To freeze, spoon into a freezer container, cover, label, and freeze at 0 degrees F up to 2 months. To serve, defrost sauce 15 to 20 minutes in microwave oven on Defrost setting, stirring several times, or thaw in refrigerator 8 to 24 hours. Gently warm sauce in a saucepan or microwave oven on 50% power until warmed through, about 3 minutes, whisking frequently and vigorously to bring it to a creamy consistency.

Recipe By : the California Culinary Academy From: Emory!hpclbis.Cup.Hp.Com!juliar@sdate: Thu, 17 Mar 94 16:11:22 -0800

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