Rosemary, sage and pancetta pasta

This recipe is officially yum. It's so simple, and probably way too much like other recipes I’ve made a million times, but it’s a really nice winter supper when fresh tomatoes are suspect and cans deliver the goods. Fresh rosemary and sage from the pots growing under the lights in the basement deliver a touch of summer. Speaking of which, it’s supposed to get into the 40s today. Officially, yea!

Rosemary and sage pasta sauce

Adapted from “Marcella Cucina” by Marcella Hazan. This is another one of those books I picked up when it hit the deep discount pile. Yes, there are lots of pasta recipes, but there's way more than that as well.

This time it's worth springing for imported tomatoes.
If you don't, add some tomato puree.

Ingredients:

3 tablespoons olive oil, divided

¼ cup chopped onion

3 ounces pancetta, thinly sliced

4 large fresh sage leaves, thinly sliced

1 sprig rosemary, leaves chopped

2 cups canned imported Italian plum tomatoes

Parmesan cheese for garnish, optional

Method:

Brown onions in 2 tablespoons of olive oil until they start to soften. Add pancetta and cook until onion is golden and pancetta is starting to crisp. Add herbs for the last minute. Stir in tomatoes, breaking up with a spoon. Season with salt and pepper. Simmer for about 20 minutes.

Toss together with pasta and an additional 1 tablespoon olive oil. Serve with Parmesan garnish if desired.