This is one of Uly's favorite pasta recipes. It's just so easy that we can pull it off with barely any preparation. In this case, we happened to have some pancetta on hand, and we just thought, why not make some pasta? We use the recipe from Cook's illustrated, and all you need is some pasta (we like to use Bucatini, but linguini and other long pastas will do), pancetta, canned tomatoes, and some crushed red pepper. It makes for a nice rustic Italian meal.
Zonin Amarone della Valpolicella 2003
Some Chianti would have been nice, but at least it gave us an opportunity to open up the bottle of Amarone that has been sitting in our cellar after we bought it for half-price at World Market a while back. I was worried it would be too strong, but it wound up going well with our meal.
Left: Parmiggiano-Reggiano, Right: La Tur
But of course, since it's me were't talking about here...gotta have some cheese. Since we're going with the Italian theme here, we busted out the Italian cheeses. Milk Pail had a super sale of La Tur, one of my favorite soft cheeses (only 4.99! It usually retails for ~$12-15), so I just had to have some more of that. Then of course, there's the old standby of Parmiggiano-Reggiano. One cheese so soft and creamy, the other one crumbly and salty...just the perfect way to end the meal!
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