Fettuccine With Oven-roasted Tomato Sauce

Total Time: 55 mins Preparation Time: 10 mins Cook Time: 45 mins

Ingredients

• Servings: 4
• 2 tablespoons extra virgin olive oil
• 1/4 lb pancetta, cut into 1/4 inch slices
• 3 lbs plum tomatoes, peeled and seeded
• 1/2 small onion, finely chopped
• 2 garlic cloves, minced
• 2 tablespoons chopped fresh sage
• 1 1/2 teaspoons kosher salt
• 1/2 teaspoon fresh ground black pepper
• 1/3 cup fresh grated parmesan cheese, plus more for serving
• 1 lb fettuccine

Recipe

• 1 heat oven to 400 degrees.
• 2 in a large, deep oven proof skillet, heat 2 tablespoons oil over medium low heat.
• 3 cook pancetta until brown and crisp, about 10-12 minutes.
• 4 remove with a slotted spoon onto a paper towel lined plate;set aside.
• 5 place tomatoes in skillet with the rendered pancetta fat and remaining olive oil;stir to coat.
• 6 roast in oven until the tomatoes are golden brown around the edges and soft, about 25 minutes.
• 7 add onion, garlic and sage and stir to combine.
• 8 continue cooking 10 minutes more.
• 9 remove skillet from the oven; mash with a wooden spoon to break up tomatoes, than add reserved pancetta along with the salt pepper and parmesan.
• 10 meanwhile, cook fettuccine until al dente; drain and toss with tomato sauce.
• 11 note: if a thinner sauce is desired, add a little of the pasta cooking water and stir into the tomato mixture before tossing with the cooked fettuccine.
• 12 serve hot with fresh grated parmesan on top.