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Orecchiettti with Oven Roasted Tomato Sauce and Pancetta

From Salty Fig

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Serving suggestions

This recipe makes enough sauce for about 3 pounds of pasta. Our theory is if you are going to put the work into making homemade sauce you might as well make enough for the freezer so you have a meal made for another night.
Serve with grated parmesan cheese. Fresh basil, fresh mozzarella, Italian sausage or seafood are all great additions.

Tags

gluten free, italian, sauce, simmered, tomato sauce, pasta

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Ingredients for Pancetta and Oven Roasted Tomato Sauce:
Yield: 3 1/2 quarts

6 cans San Marzano style tomatoes
2 springs rosemary
1/4 cup olive oil
2 bay leaves
1 teaspoon salt, Kosher
black pepper, fresh ground

1/4 lb. pancetta, sliced thin
2 Tablespoon olive oil
1 large onion, sweet, diced
4 cloves garlic

1 quart chicken stock
1 teaspoon salt, Kosher
black pepper fresh ground

1 cup parmesan cheese, grated
1/4 cup heavy cream
1 teaspoon salt, Kosher
black pepper, fresh ground


Ingredients for the Finished Pasta:
Yield:
1 lb. Orecchietti pasta
2 Tablespoons extra virgin olive oil
4 cups oven roasted tomato sauce with pancetta (above)

Method for the sauce:
Preheat the oven to 375º F Bake or 350ºF convection

1. Carefully drain the liquid from the tomatoes, keeping the tomatoes whole and not crushed. Reserve the juice in the freezer for another meal.
2. Place the tomatoes, in rows, in a non aluminum roasting pan (or your tomatoes will have a metal taste to them).
3. Drizzle the tomatoes with 1/4 cup olive oil.
4. Sprinkle with salt, pepper, rosemary springs and bay leaves.
5. Place in oven and roast for 1 hour.
6. Remove from the oven. Discard the bay leaves and rosemary springs. Puree with the chicken stock in a blender or with an immersion wand.
7. In a large pot heat 2 Tablespoons of olive oil add pancetta and onion, cook over medium heat until the onion becomes translucent and the pancetta begins to crisp.

8. Add the pureed tomatoes to the onions and pancetta. Bring to a simmer.
9. Add the parmesan cheese and cream. Adjust the seasoning with salt and pepper.

Method for Orecchietti:

1. Cook Orecchietti in boiling salted water to al dente.
2. Drain and toss with olive oil.
3. In a large sauté pan bring 4 cups of above sauce to a simmer. Add pasta and toss.
Enjoy!