Penne Pomodoro
3 Tbsp olive oil
3 oz pancetta, diced
4 anchovy fillets
1 onion, diced
3 cloves garlic, minced
1 generous pinch red pepper flakes
2 Tbsp red wine vinegar
¼ cup dry white wine
1 28 oz can crushed San Marzano tomatoes
½ cup Parmigiano Reggiano, finely shredded
Salt to taste
2 cups penne rigate
Additional Parmigiano Reggiano for serving
Heat oil in a large saucepan over medium-high heat. Add pancetta, anchovy fillets and onion and cook, stirring occasionally, until pancetta is lightly golden, anchovy has dissolved, and onion is translucent.
Add garlic and red pepper flakes, stir until fragrant, then increase the heat to high. Wait 30 seconds, then add red wine vinegar and stir while liquid burns off. Add white wine, then decrease heat to low. Add crushed tomatoes and stir to combine. Simmer for 10 mins to an hour.
Remove sauce from heat and allow to cool for 10 minutes. Stir in the parmesan, then transfer to a large mixing bowl (either metal or pyrex). Immersion blend the sauce until completely smooth. Sauce can be made up to this point several days ahead. Refrigerate in an air-tight container until ready to use.
Bring a pot of water to boil. Season with 1-2 Tbsp salt. Add penne and cook, stirring occasionally, until al dente (9-11 minutes). Reserve 1 cup cooking liquid, then drain pasta and return to pot.
Spoon a cup of sauce over pasta, then stir to combine. Add a few teaspoons of cooking liquid and stir again. Continue alternately adding sauce and cooking liquid until desired coating and moisture level has been achieved. Serve topped with additional shredded parmesan.
