This week's iheartcookingclubs.com theme was...hold on,wait for it...potluck! We each got to pick a recipe of Giada de Laurentiis's ,any one we wanted to cook and go to town! I chose a recipe from Everyday Pasta and it was a fantastic choice,no amazing choice. It's a fairly quick pasta sauce,has so much depth from the bacon (bacon makes life so much better) and the brightness of the tomatoes is brought to life by the spicy red pepper flakes.Let me tell you about this sauce:
|Get your ingredients together:olive oil,bacon,yellow onion,garlic,red pepper flakes,tomatoes,salt and pepper and Pecorino Romano cheese.This is gonna be a good one,bacon and garlic,yum.|
Soooo the recipe calls for tomato puree and well see I read a long time ago,that if the tomato is the star of the dish then buy good tomatoes.Cento tomatoes are some fine canned tomatoes.To be honest,the peeled ones were on sale.I broke out the immersion blender and pureed the whole tomatoes,ta-da!Pureed tomatoes!
|Ok so heat up your olive oil in a large,heavy bottomed saucepan.Add your pancetta or bacon and saute until golden brown.The goodness lies underneath that bacon layer,fond,I call it culinary gold. I could go on for days about this stuff and one day I will.|
Add in the onions and saute until tender,about 5 minutes or so.The add in the garlic and red pepper flakes and saute until fragrant,about 30 seconds. ***A little word of wisdom: During this step the fond on the bottom,the brown goodness under the bacon mixture,well it got a little too brown.I had to act quick!!! A very good friend/talented cook told me to add just a little water CAREFULLY to the bottom of the pan and it will loosen the brown bits.It helps to slow down the cooking just enough to scrape up the brown bits and rescue all the flavor wrapped up in the bottom of the pan.*** See you learned something new,we all say "Thank you Jon."***
Next add in those "pureed" tomatoes and then the salt and pepper.Simmer that pot of heaven over medium-low heat for 15 minutes or so.All the flavors will blend together nicely and! this is the perfect time to broil your meatballs. I made the meatballs from the Mexican Meatball Soup post and they were divine in this sauce.A perfect pair.
Like a ribbon on a big ol' present,the Pecorino Romano cheese is stirred in after the sauce has simmered for a little bit.The cheese really brings out the bite in the sausage (in the meatballs) its just so good swirled all through the sauce.
And here we are,one heck of a plate full of spaghetti and meatballs.Oh my heavens this was good and the recipe made enough for us to have leftovers for a few nights.Score!
adapted from Everyday Italian
by Giada de'Laurentiis
2 Tablespoons olive oil
6 ounces pancetta or bacon,diced
1 yellow onion,finely chopped
2 garlic cloves,minced
pinch of red dried red pepper flakes
1 (28-ounce) can tomato puree
1/2 teaspoon salt,plus more to taste
1/2 teaspoon ground black pepper,plus more to taste
1/2 cup grated Pecorino Romano cheese
1.In a large,heavy bottomed skillet,heat the oil over a medium flame.Add the pancetta or bacon and saute until golden brown,about 8 minutes.Add the onion and saute until tender,about 5 minutes.Add the garlic and red pepper flakes and saute until fragrant,30 seconds or so.Stir in the tomato puree and 1/2 teaspoon each of the salt and pepper.Simmer uncovered,over mediu-low heat until the sauce thickens slightly and the flavors all blend together,about 15 minutes.
2.Stir in the cheese.Taste the sauce and season to taste with the salt and pepper.Enjoy!
*The sauce can be made up to 1 day ahead,cool,then cover and refrigerate.Rewarm over medium heat before serving.)