Pancetta and Roasted Garlic Sauce

Sugo di pancetta e aglio arrostito

Cooking With Nick Stellino
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Ingredients:

1 tablespoon olive oil
1⁄2 cup chopped onions
1⁄4 pound pancetta or bacon, chopped finely
1 tablespoon chopped fresh Italian parsley
1⁄2 teaspoon dried thyme (optional)
1⁄8 teaspoon red pepper flakes
1⁄2 cup white wine
2 tablespoons tomato paste
3 heads roasted garlic
2 cups Chicken Stock
1 cup cream
Salt and pepper to taste
4 tablespoons green peas
Chopped tomatoes for garnish

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Makes 2-1/2 Cups
Printable Version
Heat the olive oil in a saucepan over medium heat and sauté the onions, pancetta or bacon, parsley, thyme and red pepper flakes until the onions are sweet and tender, 6 to 8 minutes. Deglaze with wine then stir in the tomato paste. Add the roasted garlic, Chicken Stock, cream, salt and pepper and mix well. Bring the sauce to a boil and simmer until sauce consistency, about 15 to 20 minutes. Place the sauce in a blender, process to a smooth cream and return to the sauce pan. Add the green peas and cook on medium-low heat 8 to 10 more minutes or until peas are cooked through.
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