Recipe: Tomato-Pancetta Linguine

Welp. It happened.  I got laid off.  But let's not dwell.  All that means for you is more (and cheaper!) blog posts...so make sure you stay tuned :)


I found this recipe in my "Almost Vegetarian" cookbook and it was too easy to leave alone.  I used my own measurements and it came out delish...enjoy!


1/4 lb. pancetta, sliced thick at the deli and chopped into bite-size pieces at home (You can use bacon too if you can't find or don't like pancetta)
1 medium shallot, diced
2 garlic cloves, minced
1-2 springs fresh rosemary, chopped
white cooking wine (about 1/4 cup)
sherry cooking wine (about a splash)
1 28-oz. can of chopped tomatoes, juices reserved
1 lb. whole wheat linguine
shredded parmesean cheese




Heat pancetta in a dry, hot saute pan for about 5 minutes, until crispy.  Transfer to paper towels and reserve.  

Add shallot to leftover pancetta fat and saute until transparent.  Add garlic and rosemary and cook about 3 minutes.  Add sherry and white wine and cook until there's almost no more liquid.  Add tomatoes and juice.  Simmer on low for 20 minutes.

Meanwhile, cook pasta according to package.  Transfer about 1/4 cup of starchy cooking liquid to the tomato simmer before draining the pasta.  Add pasta to tomato mixture.  Add cheese and pancetta back into the pan and toss to coat.