Ohio City Pasta With Tomato Cream Sauce and Pancetta

7 08 2014

I highly recommend dining alfresco with this delicious Italian meal! Set up a little bistro on your porch or patio, pour yourself a glass of vino and mangia!

There’s just something about fresh pasta! This savory Ohio City Pasta linguine was compliments of our Fresh Fork Market share, along with some beautifully big tomatoes! Fresh tomatoes cooked down and finished with a little cream is delicious. But top it with crispy pancetta, fresh basil and cheese….and you’ve got yourself one decadent meal!

Ohio City Pasta With Pancetta and Tomato Cream Sauce

The following serves 4 (compliments of This Girl’s Gotta Eat with inspiration from Food Network Magazine):

  • Drizzle of olive oil
  • 4 oz diced pancetta
  • Half a red onion, chopped
  • 3-4 garlic cloves, minced
  • Red pepper flakes (use a pinch or more to your liking)
  • 1 and a half large tomatoes, quartered
  • Kosher salt and pepper to taste
  • 1/2 cup non-fat half-and-half
  • 1 lb fresh linguine from Ohio City Pasta
  • Fresh basil, chopped
  • Parmesan cheese, grated

Bring a large pot of water to boil.

Heat a large skillet over medium and add a drizzle of olive oil. Add pancetta and saute until browned and crisp, 3-5 minutes. Remove the pancetta to a paper-towel lined plate. Add onion to the hot skillet and saute a few minutes until beginning to soften, stirring often. Add garlic and red pepper flakes and saute until fragrant, a minute. Season lightly with salt.

Meanwhile, puree the tomatoes in a Vitamix or blender. Add to the skillet with the sautéed onions and cook until liquid is almost all evaporated, stirring occasionally. Season with salt and pepper to taste. Add half-and-half during the last few minutes of cooking, and stir to combine.

At this point, cook your pasta in the boiling water. Don’t over-cook it! Because it’s fresh it’ll be done in 1 and a half to two minutes. Drain, and immediately add to the skillet with the sauce. Toss with the sauce over low heat for a minute, allowing the pasta to absorb the sauce.

Serve with fresh basil and parmesan cheese.

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