How to Make Pasta Pasqualina

A rich and hearty Italian-style pasta sauce, made with Italian sweet and hot sausage, simmers for hours in the slow cooker. The tomato sauce is rounded off with heavy cream in the last hour of cooking. All you need to do is boil up some pasta to go with it, and dinner is done.

Ingredients

  • Small zucchini, chopped
  • Medium onion, chopped
  • 1/4 cup flour
  • 2 cups heavy cream
  • 1 small can diced tomatoes (optional)
  • 3-4 slices of pancetta or bacon
  • Salt and pepper to taste
  • Oil
  • 2 cloves chopped garlic
  • Parsley and cheese, for garnish
  • Prepared pasta, of your liking

Steps

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    Coat the skillet with oil. Place it on medium-high heat.
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    Add the chopped pancetta or bacon. Fry until crispy, then remove from the pan and reserve.
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    Add chopped onion. Sauté one minute, then add salt, pepper, and the chopped garlic.
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    Add the zucchini. You may need to add more salt at this point, just keep tasting, and adjust the seasoning to suit your preferences. Sauté 3-4 minutes, or until the zucchini starts to get tender.
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    Add the tomatoes. This is optional, you can make the sauce with or without them. Either way, give the whole thing a good stirring.
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    Sprinkle the flour over the sauce. This is the thickening agent that will make a sauce of good consistency. Stir well.
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    Now add the cream. Stir it in well, then turn the heat down and allow the sauce to simmer. As the mixture boils, it will thicken.
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    Once the sauce has thickened, stir in the pancetta. Then serve it with your favorite pasta.
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    Garnish with parsley, and cheese if you like.
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    Finished.

Things You'll Need

  • A big stirring spoon
  • a knife
  • A large, deep skillet

Tips

  • For a lower calorie version, omit the pancetta, or use turkey bacon. Also substitute the cream with low fat milk.

Warnings

  • Be careful chopping all of the ingredients.


Article Info

Categories: Pasta and Noodles