No Reviews
You must be logged in to post a review.
Eggplant, pancetta, and penne make a yummy pasta dish!
Heat the olive oil over medium heat in a heavy-bottomed pot. Add the eggplant and pancetta, cooking until the pancetta is golden brown and the eggplant is softening, about 8 minutes.
Add the onion and saute until tender, about 5 minutes. Add the garlic and red pepper flakes and saute until fragrant, about 30 seconds. Stir in the tomato puree and 1/2 teaspoon each of the salt and pepper. Simmer, uncovered, over medium-low heat until the sauce thickens slightly and the flavors blend, about 15 minutes.
Meanwhile, cook pasta according to the directions on the box.
Back to the sauce, stir in cheese and season with more salt and pepper, if necessary. Stir in penne, using reserved cooking water to thin out the sauce as needed.
No Comments
Leave a Comment!
You must be logged in to post a comment.