Heirloom Tomato & Pancetta with Papardelle
Author: 
Recipe type: entrees
 
Courtesy of Nick Strawhecker, Dante Ristorante Pizzeria, Omaha, NE “This is a fantastic dish. It’s labor intensive, but there’s no substitute for the scratch preparation. If you are an artisan shop that really wants to go the extra mile for your customers, this is for you. Chef Nick says that when testing this recipe you may need to make adjustments to the sauce-to-pasta ratio.” — Jeremy White, PT Editor-in-Chief
Ingredients
  • For the tomato sauce:
  • 5 pounds heirloom tomatoes, mixed varieties
  • 1 onion
  • 10 garlic cloves
  • Olive oil
  • Salt and pepper, to taste
Instructions
  1. Core the tomatoes and rough chop.
  2. Peel and slice onion.
  3. Heat olive oil in a large saucepan and sweat the onion (no color).
  4. Add the garlic and sauté until fragrant.
  5. Add the tomato and stew on a slow heat until falling apart and delicious (about 1½ hours).
Recipe by Pizza Today at https://staging-pizzatoday.kinsta.cloud/recipes/entrees/heirloom-tomato-pancetta-with-papardelle