This was adapted from an Eating Well recipe.
- 6 plum tomatoes
- 2 tbps olive oil, divided
- 4 oz pancetta, diced
- 1 onion, diced
- 2 serrano peppers, seeded and minced
- 1 c dry white wine
- 1 c prepared marinara sauce
- 8 oz sliced mushrooms
- Salt and pepper
- 1 lb pasta
- ¼ c chopped fresh parsley
- 15 leaves fresh basil, torn
- Grated or shredded Parmesan cheese
- Preheat oven to 450.
- Toss tomatoes with oil on a large rimmed baking sheet. Roast the tomatoes, shaking the pan halfway through, until blistered, 15 to 17 minutes. When cool enough to handle chop coarsely.
- Put a large pot of water on to boil.
- Cook pancetta in a large nonstick skillet over medium heat, stirring frequently, until crisp, about 8 minutes. Pour off all but 1 tablespoon of the fat. Add onion, mushrooms, and serranos to the pan, increase heat to medium-high and cook, stirring frequently, until softened, about 2 minutes. Add wine and cook until reduced by half, about 5 minutes. Add marinara sauce and the roasted tomatoes and bring to a boil. Adjust heat to maintain a simmer, cover and cook for 5 minutes. Season with salt and pepper. Remove from heat.
- While the sauce simmers, cook pasta according to package directions. Drain and return to the pot. Add the sauce, parsley and basil; toss to coat. Serve with Parmesan, if desired.