Pasta Filetto di Pomodoro is a rich, hearty dish, chock full of flavor. Serve with a salad and crusty bread for a complete meal.
I’ve had my copy of the Rao’s Cookbook for years. My mom had somehow gotten a copy of it, and was going to give it to one of my uncles for Christmas or his birthday. My sister and I got a hold of it instead (and would not let it go), so my mom had to find him another gift!I read cookbooks like regular novels, which is exactly what I did with this one. And mentally bookmarked all the recipes I wanted to try.
One of the recipes I keep coming back to is the Pasta Filetto Di Pomodoro. I think I first made it sometime after I moved to South Dakota.
Jay likes Italian food as much as I do, and while I could’ve found the prosciutto or pancetta quite easily back home (in Columbus, there’s even an Italian market that I always wanted to go and check out, but never got around to), I had to make do with bacon or ham out here, until about 5 or 6 years ago.
Nowadays, though, South Dakota’s slowly catching up with the rest of the country, and both pancetta and prosciutto are readily available in our grocery stores, which is nice.
Oddly enough, though, I don’t think I’ve made Pasta Filetto di Pomodoro since the two have shown up in the stores. It’s been that long since I’ve made it.
I thought that since Jay bought some pancetta for a recipe I ended up not making, I’d use it instead for this. I had a couple cans of San Marzano tomatoes I bought awhile ago, and picked up some fusili.
I still wanted something comforting after Friday’s escapades, and a nice big bowl of pasta is one of my favorite comfort foods.
With some chewy bread rolls on the side, it was perfect. Having (finally) used real pancetta this time around, there was a nice smoky hint that didn’t ever come with using regular bacon.
It’s not too difficult, as far as pasta sauces go, and it’s perfect for a weeknight or weekend supper. Hopefully I remember this, and don’t go years without making it again!
Yesterday turned out to be pretty good, after all…A coworker of Jay’s came by to help him critter-proof the attic…Since I am a cowardly sort, the bambino and I spent a couple hours running errands, since I had no idea what might be lurking up there.
Thankfully, whatever I heard the other night was either seriously well-hidden and didn’t wake up during all the noise that was being made, or it left in search of somewhere else to hang out, because they found NOTHING…Well, evidence that something had been in there, as well as a big gaping hole in the roof.
Apparently back when the addition to our house was put on, the then-owners hired the Three Stooges to do the work. This is why you can tell the back of our house is of much lower-quality than the rest of the house. They patched that up and further critter-proofed the place, and I am forever grateful for that. I can (hopefully) rest easier now!
- 1/4 C olive oil
- 5 oz. pancetta or thick-cut bacon, diced
- 1 Tbsp. onion powder
- 2 28 oz. cans whole, peeled tomatoes (San Marzano, if you can find them)
- 1 lb. fusilli or other spiral-shaped pasta
- 4-6 leaves of fresh basil
- dried oregano
- salt & pepper to taste
- grated Parmesan (optional)
Heat the olive oil in a large skillet over medium-high heat. Add the pancetta or bacon, sprinkle with the onion powder and cook for about 5 minutes, or until the pancetta starts getting crispy.
Add in the tomatoes, and crush with the back of a wooden spoon. Bring the mixture to a boil. Lower the heat, and simmer for about 30 minutes. Salt to taste.
About 15 minutes before the sauce is ready, bring a large pot of salted water to boil for the fusilli. Cook according to package directions, or until al dente.
About 2 minutes before the sauce is done, roll the basil leaves lengthwise into a tightly-packed roll and slice into thin ribbons. Stir in the basil, a pinch of oregano and pepper.
Drain the fusilli, and return it to the pot. Add in about 1/2 C of the sauce, and cook over medium-high heat for 1-2 minutes, tossing frequently. Pour the pasta into a large serving bowl, then top with the rest of the sauce. Serve with grated Parmesan, if desired.
Slightly adapted from the Rao's Cookbook.