4oz gluten free pancetta, diced
2-3 garlic cloves, minced
28oz can high-quality crushed tomatoes
4oz mascarpone cheese
4-5 springs fresh parsley, chopped
5-7 fresh basil leaves, torn or jullienne
⅔ cup fresh or frozen peas
parmesan cheese, shaved or grated
salt & freshly ground black pepper
10-12 oz fresh or dried gluten free pasta, cooked al dente
Saute pancetta & garlic in olive oil in a large saucepan over medium high heat. Once the pancetta begins to brown, add the tomatoes, salt & pepper, followed by the parsley & basil. reduce heat to medium, simmer for 8-10 minutes. (if you haven't cooked the pasta, now's the time.)
Add the mascarpone to the tomato sauce & stir to incorporate. Add the peas & taste the sauce, add more salt & pepper if needed.
Drop the cooked pasta into the simmering sauce, and heat for 2-3 minutes. We like to throw a bit of parmesan in too - stir the pasta so it doesn't stick to the pan.
Serve immediately with more parmesan as garnish.
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