4 ounces pancetta or your favorite bacon, diced
1 medium yellow onion, finely diced
4 garlic cloves, minced
1 1/2 pounds Tarantino’s Italian sausage, casings removed
1 cup dry red wine
3 cups diced plum tomatoes, fresh or canned
1/4 cup tomato paste
1 cup minced flat-leaf parsley
1 pound dry penne pasta, cooked and drained according
to package directions
1 cup shredded Parmesan cheese
1. In a large sauce pot over medium-high heat, sauté pancetta to brown
and render the fat. Add onion and sauté to soften. Add garlic and sausage;
cook for about 10 minutes, stirring constantly to break up the meat and
2. Stir in wine, tomatoes and tomato paste; simmer for 20 minutes.
Add parsley and adjust the seasonings.
3. Combine the sauce with the pasta. Serve in pasta bowls topped with
Parmesan. Makes 6-8 servings.
Recipe provided by Chef Urs Emmenegger, CE. C.
*Brands may vary by region; substitute a similar product.