Adapted from the Silver Spoon cookbook
olive oil, for brushing
4 ounces pancetta, diced
1 red onion, thinly sliced
4 tomatoes, peeled, seeded and diced
1 fresh chili, seeded and chopped
fresh fettucine for 4
salt and pepper
Brush a medium dutch oven with oil, (I used a large, deep frying pan), add the pancetta, and cook over low heat until the fat is rendered. Add the onion and cook, stirring occasionally for 10 minutes, until lightly browned. Add tomatoes and chile, season with salt and pepper, cover, and cook for about 40 minutes. (You can add a little warm water to the mix if you need to) Cook fettuccine until al dente, then drain and toss with sauce in a large bowl.
Garnish with fresh, cubed mozzarella.
Wine served: 2010 Zenato Valpolicella Superiore