 | 1 tblsp bacon drippings (lard) |
| 1 onion finely chopped |
| 2 garlic cloves, minced |
| 90 gr. panchetta, diced |
| 625 gr. ripe tomatoes, pureed |
| salt |
| 1/2 tsp ground chilli pepper |
| 420 gr. Penne |
| 90 gr. freshly grated Pecorino cheese |
|
| Melt the bacon drippings in a large
shallow skillet. add the onion and garlic and cook over moderate heat until soft, but do
not brown. add the panchetta and cook for 2-3 minutes. Add the tomatoes, salt and chilli
pepper. Cook for a few minutes on high heat, until the sauce is creamy. |
| cook the penne in plenty of boiling
salted water until al dente, drain. Transfer tot the pan of sauce add half the Pecorino
and stir rapidly. Serve, with the remaining Pecorino served separately. |
|
