I am absolutely in love with springtime in Virginia. Wow! Does it get any better than this? I can hardly keep my eyes on the road when I run out to do an errand. It’s so beautiful. Everything is blooming, turning our world green.
typical pasta sauce recipe from Rome.
saute pancetta (polyface bacon) diced into small cubes
add onions, finely sliced
when onions are browining add a generous amount of Marsala.
(It is a sweet cooking wine usually found near ports and sherrys).
Add crushed red pepper flakes, for a little kick, according to your flavor preference.
Let the wine cook off a little and add tomatoes.
You can add preserved tomatoes (if canned I like to use a hand blender to have a smoother texture) or fresh, finely diced tomatoes.
Stir nicely and let the whole sauce reduce.
Separately cook linguine (or more traditionally, bucatini, thick spagetthi with a whole in the middle that can be challenging to eat but an experience).
Strain the cooked pasta and mix thoroughly with the sauce, serve and sprinkle abundantly with parmiggiano or pecorino romano.