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Servings: 1

Ingredients

  • 1 med yellow onion, minced fine
  • 2 Tbsp. butter
  • 3 Tbsp. vegetable oil, (or possibly extra virgin olive oil)
  • 1 slc rolled pancetta, * see note
  • 1 1/2 c. canned Italian tomatoes
  • 1/2 sm dry warm red pepper, minced fine (1/2 to 1)
  •     salt, to taste
  • 1 lb pasta
  • 3 Tbsp. parmesan cheese, freshly grated
  • 1 Tbsp. romano cheese, freshly grated

Directions

  1. * 1/4 Inch thick, cut into strips 1/2 inch wide and 1 inch long (or possibly bacon, if pancetta not available)
  2. Sauteethe onion in a saucepan with all the butter and oil till it is pale gold. Add in the strips of pancetta and sauteefor about a minute. Add in the tomatoes, minced warm pepper and 1 1/2 tsp of salt. Cook over medium heat, uncovered. The sauce is done when the tomatoes and the cooking fat separate, about 25 min. Turn off the heat and taste for salt.
  3. Add in sauce to cooked pasta and mix. Add in the Parmesan and the Romano and mix very thoroughly
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