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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 sauce and saltiness of the pancetta and pecorino romano cheese gives the sauce a nice balance.
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.
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scottaz on 12.6.2010
I just made this and the sauce ( my variation anyway ) is very tasty.
I messed with the recipe some and substituted 1/2 and 1/2 for the cream, added 4 oz. of coarse chopped mushrooms and a can of petite diced tomatos (drained) and only a small can of tomato sauce.
Also substituted 1/2 a pound of coarse chopped bacon for the Pancetta and drained off the grease and just used the olive oil.
This was a hit with everyone at the table.
ravingcutie on 12.3.2010
This looks amazing! I’m adding cream and fresh basil to my grocery list so I can give it a go.
Serve at Once on 12.3.2010
I am SALIVATING over this dish! This would be perfect to make for a nice night-in dinner during the winter. I shall be making this before too long!