Recipe By : the California Culinary Academy
Serving Size : 6 Preparation Time :0:50
Categories : Make-Ahead Dishes Pasta & Pasta Sauces
Sauces & Dressings
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 pounds tomatoes, peeled -- seeded and chopped
3 tablespoons sun-dried tomatoes packed in oil -- finely chopped
2 tablespoons oil from sun-dried tomatoes
1 tablespoon olive oil
1/2 pound pancetta or slab bacon -- diced
1/4 cup parsley -- finely chopped
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 1/3 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.
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NOTES : You'll enjoy the convenience of preparing this sauce in the oven.
Serve it with fusilli (see step 5). You can use the food processor to chop
both the fresh and the sun-dried tomatoes.
Nutr. Assoc. : 1514 1448 4267 0 4352 0 0
: You'll enjoy the convenience of preparing this sauce in the oven. Serve
it with fusilli (see step 5). You can use the food processor to chop both
the fresh and the sun-dried tomatoes.
Nutr. Assoc. : 1514 1448 4267 0 4352 0 0
