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Cooking 101
A Roman classic of cured pork, tomatoes, and cheese gets an extra creamy kick with the addition of Red Pepper Romesco in this under-30-minute dinner.
Chef Tip: Allow pancetta fat to render slowly. You want to get all that fat out of the meat without over-browning.
1 cup diced pancetta
1 (15 oz.) can of crushed tomatoes
1 lb. bucatini, cooked as per package instructions (reserve ½ cup of the cooking water)
1.5 cups leftover rotisserie chicken, shredded
½ cup parmesan cheese, grated
Salt
3-4 leaves of basil, cut into ribbons
Add the pancetta to a large skillet and then turn the heat on to a medium flame allowing the pan to heat up while the fat from the pancetta renders down
Squeeze in ½ a pouch of the Romesco sauce and let it bubble away for a minute or two
Add the crushed tomatoes and the pasta water as required to create a thick sauce
Add the shredded chicken allowing the chicken to warm through and then add the cooked bucatini.
Toss it in the sauce while adding the parmesan. Add salt to taste. Garnish with basil and serve immediately
A smoky Spanish sauce with flame-kissed piquillo peppers, tingly Calabrian chilies, creamy roasted almonds, and sweet caramlized garlic. Drizzle it on…
This recipe is also great with our Herby Chimichurri sauce.
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