The Italian Job: Bella Napoli
Paolo Tramontano’s Food is as Italian as He Is
Bella Napoli | 1200 Villa Pl #206
bellanapolipizzeria.com
Originally from Naples, Paolo Tramontano first stood in a restaurant kitchen at thirte...
In Italy, pasta is always cooked in the sauce allowing it to soak up the flavors. Use a large skillet to allow room for the penne to nestle in with the sauce.
Ingredients
- 3 cups penne pasta (dry)
- 1 tablespoon extra virgin olive oil
- 8 ounces Italian pancetta (or ham)
- ½ onion, diced
- ½ cup vodka or white wine
- 1 (28-ounce) can tomatoes in puree
- ½ cup heavy cream
- salt and pepper to taste
- grated Parmigiano-Reggiano cheese
- fresh basil
Preparation
1. Boil pasta in salty water until al dente; drain, reserving 1 cup of the cooking liquid. Heat skillet over medium/high; drizzle with olive oil and add pancetta. Cook until crispy, about 5 minutes. Add onions and sauté 10 minutes or until translucent.
2. Carefully add vodka, (will flame up) scraping up browned bits (deglazing) on bottom of pan. Add tomatoes; reduce heat to low, and cook about 5 minutes. Slowly add heavy cream, stirring for 2-3 minutes.
3. Add pasta and starchy water to the tomato sauce, stirring to combine. Add salt and pepper to taste and cook for 5 minutes allowing pasta to absorb some of the sauce. Serve with parmesan, basil, and a drizzle of olive oil.
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