Pasta alla Fiesolana
Pasta alla Fiesolana. Fall is right around the corner and as much as I hate to admit that…I am excited to bring cozy pastas back on Sundays. This one is creamy and cozy and comfy and delicious. Simple tomato sauce and guanciale is the perfect sunday pasta !!
If it were up to me it would be summer forever, so I hate to admit that some of our fall and winter food traditions are falling back into place. But can’t stop time I guess, so here we are. Back with pasta Sundays. I will definitely miss making my salmon dishes on Sundays from the Saturday farmers market, but it is officially time for cozy pasta Sundays.
And after all pasta Sundays are the typical Italian dinner. And this one fits right in with that. It’s creamy, cozy, comfy, and just the all around perfect Sunday night pasta. Decadent and saucy and delicious is all you need to cure those Sunday scaries…and of course a hefty glass of wine.
This is the first time we have made this dish and it did not disappoint. It kind of reminded me of vodka sauce but maybe even better. A creamy tomato sauce with parsley and guanciale is always a good idea on a Sunday.
This weekend was a beautiful one at the beach. And while I am still sad that it’s September, sometimes you just can’t beat that September beach weather. Everything was much quieter which was both good and bad. I miss the summer vibe for sure, but I am happy to be getting a few more weekends of beautiful weather, beach days tanning, and summer eats !!
Ingredients
4 tablespoons olive oil
1/2 onion; chopped
2 garlic cloves; chopped
8 ounces bacon, pancetta, or guanciale
26 ounces tomato passata
salt and pepper
1 cup heavy cream
1/4 cup parmigiano reggiano
1/4 cup chopped parsley
1 pound pasta
Directions
Heat the olive oil in a large skillet. Sauté the onion until soft for about 3 - 5 minutes. Add the guanciale and garlic. Sauté for another 2 - 3 minutes. Add the tomato passata. Season with salt and pepper. Stir and let simmer over low heat for about 30 minutes.
Cook the pasta. Drain, saving 1 cup of cooking water.
Remove the sauce from the heat and stir in the heavy cream and parmigiana reggiano. Add the pasta to the skillet, adding cooking water as needed. Top with parsley and additional cheese.
