Rustic Italian pasta sauce recipe made with pancetta, mortadella and soppressata salami. Fresh tomatoes, basil, onion and peppers sweeten the sauce.
Prep Time: 10 minutesminutes
Cook Time: 30 minutesminutes
Total Time: 40 minutesminutes
Servings: 4people
Ingredients
1/2poundpancetta or guancialecut into small 1/4 inch cubes
1/2poundsoppressata salamicut into 1/2 inch cubes
1/2poundmortadellacut into 1/2 inch cubes
4garlic clovesminced
1oniondiced
1pepperdiced
1 1/2cupred wine
4cupscrushed tomatoes
salt and pepper to taste
1/4cupfresh basilthinly sliced (optional)
parmigiano reggiano or pecorino romano cheese(optional)
cooked pasta of choice
Instructions
In a saucepan, cook the pancetta on medium heat, stirring often and scraping the bottom of the saucepan. This will cook similar to bacon and the fat will begin to crisp.
After about 3-5 minutes add the soppressata and mortadella. Cook, stirring often, for another 5 minutes.
Stir in the garlic, onions and peppers and cook for another 5 minutes or until the onions are transparent.
Add the wine, to deglaze the pan. Let it boil and cook off for about 2-3 minutes.
Add the tomatoes, bring to a boil and lower the heat to a simmer.
Let the sauce cook for about 10 minutes and add the salt and pepper to desired taste.
Stir in the fresh basil just prior to serving.
Serve with fresh cooked pasta and garnish with parmesan cheese.