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Pasta California Avocado Pancetta Tomato and Hot Pepper
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Quick Links:
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Pasta, California Avocado, Pancetta, Tomato, and Hot Pepper
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1-1/2 lbs onion, chopped
2 oz (1/4 cup) unsalted butter
1/4 cup olive oil
1 lb, 4 oz pancetta, sliced
1/4-inch thick, cut in 1-inch, thin strips
3 qts canned Italian tomatoes, chopped (with juice)
4 small, dried hot red pepper, chopped finely
Salt, as needed
6 lbs penne or other short pasta
8 oz (2 cups) grated Parmesan
4 oz (1 cup) grated Pecorino Romano
14 (7 lbs) California avocadoes
2 Tbsp lemon juice
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Method
Saute onion in butter and oil until golden, about 10 minutes.
Stir in pancetta strips; saute until cooked but not browned, about 10 minutes. Stir in tomato and juice, hot pepper, and 1/2 tablespoon salt. Simmer, uncovered, until liquid reduces and fats pool on surface, about 35 minutes. Add more salt to taste, if necessary; reserve.
Mix Parmesan and Romano; reserve. Just before service, slice two avocados for garnish; mix with lemon juice. Reserve.
Per Order: Cook 4 ounces pasta in salted, boiling water until just tender, about 8 minutes; drain well. Meanwhile mix 3/4 cup sauce and 1/2 avocado, diced, in a saute pan; heat through. When pasta is cooked and drained, stir it into the sauce; remove from heat. Stir in 2 tablespoons cheese. Mound on serving plate. Garnish with 2 slices avocado.
Photo and Recipe Courtesy of The California Avocado Commission.
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