Geoffery Zakarian Pancetta Tomato Sauce

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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 93.4
  • Total Fat: 1.4 g
  • Cholesterol: 17.5 mg
  • Sodium: 445.5 mg
  • Total Carbs: 11.9 g
  • Dietary Fiber: 2.5 g
  • Protein: 10.1 g

View full nutritional breakdown of Geoffery Zakarian Pancetta Tomato Sauce calories by ingredient
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Introduction

the actual recipe calls for a 28 oz can of San Marzano crushed tomatoes and 1/2 cup diced onions. I used Shallots in the place of onions. Salt and Pepper is to taste. the actual recipe calls for a 28 oz can of San Marzano crushed tomatoes and 1/2 cup diced onions. I used Shallots in the place of onions. Salt and Pepper is to taste.
Number of Servings: 6

Ingredients

    6 ounces thick-cut pancetta (about 3 1/4-inch slices), diced
    1/2 cup diced onions
    Kosher salt and freshly ground black pepper
    2 cloves garlic, minced
    One 28-ounce can crushed San Marzano tomatoes
    5 fresh basil leaves, cut into chiffonade

Tips

His recipe never says servings but I used 6 since his Ricotta Gnocchi is 4 to 6 and I used 6 on my recipe calculator.


Directions


Pancetta Tomato Sauce:
Heat a large saute pan over medium-high heat. Add the pancetta and cook until the fat has rendered and the pancetta is crisp, about 5 minutes. Remove the pancetta from the pan and reserve, leaving the fat behind.

Add the diced onions to the hot pan and season with salt and pepper. Cook until the onions have softened, about 5 minutes. Add the garlic and cook 1 minute more. Add the crushed tomatoes, cover and bring to a simmer. Cook for 20 minutes, then remove the lid, add the reserved pancetta and cook an additional 10 minutes. Season with additional salt and pepper, stir in the basil and serve.

Recipe courtesy of Geoffrey Zakarian













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Serving Size: Goes with the Ricotta Gnocchi

Number of Servings: 6

Recipe submitted by SparkPeople user SEWINGBYTHESEA.

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