Pasta Vecchia Napoli

Name: Pasta Vecchia Napoli
Ingredients: 2 Tablespoons Olive Oil; 6 ounces, weight Smoked Pancetta, Diced; 1/4 cups Finely Chopped Onions; 1 whole Medium Zucchini Cut Into 1/2 Inch Dice; 2 whole Garlic Cloves, Minced; 14 ounces, weight Can Pureed Tomatoes; 1/4 cups Fresh Chopped Basil; Salt and Pepper; 13 cups Heavy Cream; 1/4 cups Chopped Fresh Parsley; 1 pound Dried Pasta; 13 cups Pecorino Cheese

12 ingredients

14 steps

Ingredients

2 Tablespoons Olive Oil
6 ounces, weight Smoked Pancetta, Diced
1/4 cups Finely Chopped Onions
1 whole Medium Zucchini Cut Into 1/2 Inch Dice
2 whole Garlic Cloves, Minced
14 ounces, weight Can Pureed Tomatoes
1/4 cups Fresh Chopped Basil
Salt and Pepper
13 cups Heavy Cream
1/4 cups Chopped Fresh Parsley
1 pound Dried Pasta
13 cups Pecorino Cheese

Directions

1

In a heavy saucepan, heat the oil and add the pancetta.
2

Cook until the pancetta is lightly brown and beginning to crisp.
3

Add the onions, and cook until the onions are soft and translucent.
4

Add the zucchini and cook until tender crisp.
5

Next add the garlic and cook only until it begins to sizzle.
6

Add the tomatoes, basil, salt and pepper and cook for ten minutes.
7

Add the cream and mix well.
8

Keep the sauce warm over low heat.
9

Cook the pasta in a large pot of boiling, salted water until it is al dente.
10

Drain, and toss the pasta with the sauce and fresh parsley.
11

Serve in individual bowls offering the cheese at the table.
12

Note: Smoked pancetta may be difficult to find, but you could substitute any similar product such as smoked prosciutto, or even smoked bacon.
13

The smokey flavor is really what gives this pasta its delicious, unique flavor, so try and find a smoked product if possible.
14

I used an artisan-made pasta in this recipe, but penne or rigatoni pasta would both work well.