Shanna's Pancetta Tomato Avocado Pasta
1 ½ Pounds chopped onion
2 oz unsalted butter
¼ Cup olive oil
1 Pound and 4 ounces pancetta, sliced 1/4-inch thick, cut in 1-inch, thin strips
3 quarts canned Italian tomatoes, chopped (with juice)
4 small, dried hot red pepper, chopped finely
Salt, as needed
6 Pounds penne or other short pasta
8 oz grated Parmesan
4 oz grated Pecorino Romano
14 avocados
2 Tbsp lemon juice
Instructions
Sauté onion in butter and oil until golden, about 10 minutes.
Stir in pancetta strips; sauté 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 sauté pan;
heat through. When pasta is cooked and drained, stir it into the sauce; remove
from heat. Stir in 2 tablespoons cheese. Mound on a serving plate. Garnish with
2 slices avocado