Fettuccine With Oven Roasted Tomato Sauce
This simple dish gets a nice sweet and smoky flavor from the roasted tomatoes. I can't count how many times we have made this when tomatoes are at their peak in season. The flavors are simple, but compliment each other perfectly. If you decide to substitute any ingredients it will change the flavor of the dish.
Steps
Heat oven to 400 degrees.
In a large , deep oven proof skillet , heat 2 tablespoons oil over medium low heat.
Cook pancetta until brown and crisp , about 10-12 minutes.
Remove with a slotted spoon onto a paper towel lined plate.
Set aside.
Place tomatoes in skillet with the rendered pancetta fat and remaining olive oil.
Stir to coat.
Roast in oven until the tomatoes are golden brown around the edges and soft , about 25 minutes.
Add onion , garlic and sage and stir to combine.
Continue cooking 10 minutes more.
Remove skillet from the oven.
Mash with a wooden spoon to break up tomatoes , than add reserved pancetta along with the salt pepper and parmesan.
Meanwhile , cook fettuccine until al dente.
Drain and toss with tomato sauce.
Serve hot with fresh grated parmesan on top.
Ingredients
extra virgin olive oil, pancetta, plum tomatoes, onion, garlic cloves, fresh sage, kosher salt, fresh ground black pepper, parmesan cheese, fettuccine