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Pasta Filetto DiPomodoro




Source of Recipe


raos.com


List of Ingredients




1/3 cup fine-quality olive oil
2 to 4 oz chopped pancetta or prosciutto
3/4 cup chopped onion
6 cups hand-crushed, canned, imported San Marzano tomatoes
Salt to taste
1 pound fusilli
6 to 8 leaves fresh basil, shredded
Pinch dried oregano
Black pepper to taste
2 tablespoons chopped Italian parsley



Recipe



Heat oil in a large saute pan over medium-high heat. Add pancetta and onions and sauté for about 5 minutes or until pancetta is slightly crisp and onions are beginning to brown.
Stir in tomatoes and bring to a boil. Lower heat and simmer for 30 minutes or until flavors are well blended. Add salt.
When ready to serve, cook the fusilli in rapidly boiling water until al dente.
About 2 minutes before serving, stir in fresh basil, oregano, and pepper into the sauce.
Drain fusilli. Returned drained fusilli to the pot. Place over medium-high heat and stir in 1/2 cup sauce. Using a wooden spoon, toss together for 1 minute. Remove from heat and pour into a large serving platter or bowl. Spoom remaining sauce over the top. Sprinkle parsley over all and serve.