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Pancetta, Sage, and Tomato Sauce

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Simple and quick, this will likely become a go-to tomato sauce -- it is great with pasta, seafood (think: swordfish steak), whatever. Makes enough for 4 not-too-generous servings of pasta, so I recommend doubling it because it is THAT good.

Ingredients


4 cloves garlic, minced

1 ounce of sage. Remove stems, then mince

3-4 oz pancetta, cut into small pieces

A scant 1/4 cup Extra virgin olive oil

14 ounces of (peeled) tomatoes or tomato puree

A dash of crushed red pepper flakes, if desired

Baking soda, as needed


Preparation

  1. Saute pancetta over medium heat until it renders some of its fat.

  2. Add extra virgin olive oil, then add garlic and sage.

  3. Stir the garlic & sage to coat them with the olive oil -- you do not want to burn the garlic and you also don't want any sticking to the pan.

  4. When garlic is fragrant (30 seconds to one minute), reduce heat to medium-low and add the tomatoes. If you would like some heat (spice), add a dash of crushed red pepper flakes. Cook (simmering with gentle bubbling) for about 10 minutes, breaking down the tomatoes into chunks or whatever consistency you like. Stir frequently to ensure no sticking and not too much evaporation. Taste the sauce and if it is somewhat acidic (from the canned tomatoes) add a pinch of baking soda and salt (if it needs it).

    (NOTE: if you do not want to stir and babysit the sauce, add about a cup of water and then you can walk away from the sauce.)

  5. If using for pasta, add the cooked pasta to the sauce in the pan and toss. If it needs more moisture, add some pasta water.

  6. Serve with grated cheese if desired.


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