Pasta recipe with wine suggestions

Pancetta, Onion, Parsley and Pea Pasta Sauce

(Adapted from Marcella Cucina Harper Collins Press)

This is one of my family’s favorite week night pasta sauces and can easily be made the night before. The original recipe does not call for peas, but for those of us with small children it’s nice to have something green you can sneak in with all of that lovely pancetta and onion flavor.

4 ounces Pancetta 

(I prefer the Salumi Pancetta because the intense seasoning of this rolled bacon effectively acts as your salt and pepper for the dish) 

    *(Available at The Wine and Cheese Place)

3 Tablespoons Extra Virgin Olive Oil  

    *(Available at The Wine and Cheese Place)

4 Medium or 2 Large Onions sliced thin

3 Tablespoons Fresh Chopped Parsley (either flat leaf or curly, preferably what you have in your herb garden)

1 Cup Frozen Peas (if making the sauce ahead add peas while you re-heat do not make the peas the night before)

½ Cup finely grated Parmigiano-Reggiano  

    *(Available at The Wine and Cheese Place)

Salt and Pepper to taste

Suggested pasta: Penne, Orchietta, or Fusilli (Available at The Wine and Cheese Place) (you want a pasta that will allow the sauce to cling easily so you don’t miss any of the amazing caramelized flavors from the onions and pancetta)

1. Put the pancetta and olive oil into a medium skillet and turn heat to medium cook for 3-4 minutes turning so the pancetta becomes browned but not too crisp.
2. Add onions a pinch of salt (to help release the sweet juices of the onion that form the base of this sauce) turn the onions a few times to coat turn the heat on low, cover and cook for 30-40 minutes turning occasionally to evenly caramelize the onions.
3. *If serving immediately add peas and cook until heated through about 5 minutes.
4. Stir in parsley.
5. Drain cooked pasta and toss in the sauce, swirling in the parmesan as you toss.
6. Plate and serve.

*If making the sauce the night before add the peas during the re-heating process in order not to over cook and end up with mushy peas.

Wine Suggestions:

2009 Domaine Aimé Minervois....$14.99

Tasting Notes: This is a very rich and silky Minervois. The nose is full of briar fruit and spice, with hints of sandalwood and white pepper. In the mouth the wine is lush with black raspberry, cherry, and garrigue notes. In contrast to the rich flavors in the wine, the finish is soft and silky, with extremely ripe tannins. This is a very versatile wine that would be a perfect compliment to most grilled meats, and barbeque dishes.

click to read more

2011 Villa des Anges Old Vines Rosé...$11.99

Tasting Notes:  A light-bodied wine, intensely crisp and vividly fresh, it offers complex aromas of strawberries and red currants, with a hint of quince.  Serve With: As an aperitif it is the perfect warm weather gulper and also pairs well with a wide range of salads, seafoods, lighter dishes and grilled white meats and poultry.