pazzo for pasta…

So tonight I made a spicy pasta sauce chock full of goodness! I started by rendering some pancetta, then added in homemade tomato sauce with a healthy ‘pinch’ of crushed red pepper. After simmering for a bit, I added one of my super secret elements… a touch of aged balsamic vinegar [I know who knew] to add some additional depth of flavor. That cooked for an additional twenty minutes to really thicken the sauce and bring all the flavors together.
While the sauce was coming down the home stretch, I boiled water to cook some perciatelli. Prepared till just al dente, the pasta was tossed and then swirled into the simmering sauce until completely coated! Freshly minced herbage for freshness and dinner was served…
Someone is the lucky recipient of leftovers for lunch!!

at a low simmer…
-R

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