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Pasta with Pancetta & Dried Rosemary

Over the years, our family Christmas dinners spent at my Uncle Carmen’s house would include a first course of pasta with his recipe of a winter sauce.

He gave me his recipe several years ago, and whenever I make it, it brings back great memories So flavorful and delicious!

Take a look at the below video and give it a try.


- 32 ounces fresh canned tomatoes

- 4 ounces pancetta ( cubed in small pieces )

- 2 cups carrots ( diced )

- 2 cups of celery ( diced ) include leaves for added flavor

- 2 cups onion ( diced )

- 2 -3 tablespoons dried rosemary that has been pulverized into a very fine powder

- 1lb of penne or bucatini pasta


- in a large heavy sauce pan combine carrots, celery, onion and tomato. Let simmer for

about an hour.

- Once vegetable have been cooked in the tomato sauce, use a immersion handheld

blender to puree mixture. ( set aside )

- in a separate sauce pan sauté pancetta until rendered and slightly crispy. Add

rosemary and sauté for 2 - 3 minutes.

- Add tomato - vegetable mixture and stir to combine.. Let simmer for 5 minutes before

serving over pasta.

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