Updated: Aug 28
2 cups tomatoes, diced and seeded
½ cup dry white wine or vermouth
½ cup freshly grated Pecorino cheese
4 oz. pancetta, diced
3 shallots, minced
4 garlic cloves, minced
1 chili pepper of choice, seeded and minced
2 tablespoons unsalted butter
1 tablespoon olive oil
salt and pepper to taste
12 oz. penne prepared as per package, reserve ¾ cup of pasta water
In a large deep skillet over medium-high heat, render off pancetta, once almost crispy, add butter, once melted, whisk in olive oil.
Reduce heat, add shallots to skillet and sauté until soft. Now wine or vermouth to deglaze skillet. Once the liquids of reduced by half, add tomatoes, garlic, and chili, season to taste. Stir to combine, cover and simmer until tomatoes have all but dissolved but the sauce is a bit chunky and the sauce is thick.
Add pasta water to the skillet, sauté until reduce by half, add pasta, toss to coat. Remove from heat, transfer to a serving bowl, and top with cheese.