TIME TO EXECUTE
6 Roma tomatoes
1 Lb. Gemelli pasta
1 Lb. pancetta (small, diced)
1 small red onion (diced)
2 Serrano chiles (deseeded, minced)
1 cup white wine
2 cups marinara sauce (homemade is best)
extra virgin olive oil
15 leaves fresh basil (torn)
¼ cup parsley (chopped)
salt and pepper
parmesan (grated, optional)
Preheat an oven to 450 F.
Toss tomatoes in oil, salt, and pepper. Set on a sheet tray and place in the oven. Cook until the outside is heavily charred and blistered, about 15-17 minutes.
In a pot of boiling, salted water, cook pasta according to package directions, minus 4 minutes. Remove and place on a sheet tray. Reserve water for later use.
Render pancetta in a large, nonstick pot on medium heat. Remove some of the fat and then add the next two ingredients. Cook for another 2 minutes, adjusting to high heat once the ingredients have been added. Season with salt & pepper.
Deglaze with white wine and reduce by half. Add marinara, bring to boil, and reduce to simmer for another 5 minutes. Adjust seasoning.
Drop the pasta back in its cooking water to loosen it. Drain and toss with pasta and drizzle olive oil to finish the dish. Stir in herbs and garnish with grated parmesan, if desired.