Thursday, November 17, 2011

Penne Aurore with Pancetta

Aurore means dawn in French, referring to the beautiful orange color of the sauce. The tomato gives the sauce its distinct color. The sweetness of the tomatoes and saltiness of the pancetta and pecorino romano cheese gives the sauce a nice balance. Coming from an Italian family there is always pasta a first course served on any holiday. Instead of your regular pasta dishes like baked ziti or lasagna for the holidays give this a try. Not to mention it is way easier to make. What is your first course? I would love to know everyones different holiday traditions!



½ cups Pancetta
1 Tablespoon Olive Oil
2 cloves Garlic Chopped
1 jar (23.5 Oz. Jar) Tomato Sauce
½ cups Dry White Wine
1 cup Whipping Cream
½ cups Fresh Chiffonaded Basil Leaves
¼ cups Pecorino Romano Cheese

Preparation Instructions

Cook pancetta in a large skillet over medium-low heat until crisp, about 8 minutes. Using a slotted spoon, transfer pancetta to paper towels to drain. Add olive oil and garlic to the pancetta drippings and sauté 30 seconds. Add tomato sauce, wine, and cream. Bring sauce to a boil; reduce heat to medium and simmer until sauce is slightly reduced, about 10 minutes. Stir in the basil. Season sauce to taste with salt and pepper.
Meanwhile, cook pasta in a pot of boiling salted water until tender but still firm to the bite. Drain pasta and divide among 4 plates. Spoon sauce over pasta. Sprinkle pasta with grated Pecorino Romano cheese.


  1. This looks delicious! When we have a large holiday meal, I always make light and easy appetizers while I'm putting the finishing touches on a meal. However, if someone offered me this delicious pasta - I wouldn't turn it down!

  2. Thanks Ann! I do the same with the appetizers :)

  3. There are lots of days I wish I were Italian--I would love to start holiday meals with a past course. This looks yummy!

  4. @ Cucina Thanks and you don't need to be Italian to cook Italian! :)