\u00c2\u00a0<\/p>\n
1 lb. whole wheat Gemelli or Penne Pasta<\/span><\/p>\n 3 T. EVOO<\/span><\/p>\n 1\/3 lb. Pancetta, chopped into small dice<\/span><\/p>\n 2 medium Onions, chopped<\/span><\/p>\n 3 Bay Leaves<\/span><\/p>\n 4 cloves Garlic, grated or finely chopped<\/span><\/p>\n 1 28oz. can Tomatoes (San Marzano if you can get them, imports are worth it for this sauce)<\/span><\/p>\n 1 \u00c2\u00bd C. Chicken Stock<\/span><\/p>\n \u00c2\u00bd C. grated Pecorino Romano<\/span><\/p>\n \u00c2\u00a0<\/span><\/p>\n Cook pasta al dente. Meanwhile, heat a large deep skillet over medium-high heat with EVOO. Add pancetta and cook for 3-4 minutes, until crispy. Add onions, bay leaves and garlic. Cook until onions are very soft and tender, 7-8 minutes. Add tomatoes and break up into pieces with back of spoon. Add stock and season with lots of pepper and a little salt. Let sauce reduce while pasta finishes cooking. Drain pasta and toss with sauce for a minute. Remove bay leaves and serve pasta with lots of grated cheese.<\/span><\/p>\n","protected":false},"excerpt":{"rendered":" \u00c2\u00a0 1 lb. whole wheat Gemelli or Penne Pasta 3 T. EVOO 1\/3 lb. Pancetta, chopped into small dice 2 medium Onions, chopped 3 Bay Leaves 4 cloves Garlic, grated or finely chopped 1 28oz. can Tomatoes (San Marzano if you can get them, imports are worth it for this sauce) 1 \u00c2\u00bd C. Chicken Stock \u00c2\u00bd C. grated Pecorino Romano \u00c2\u00a0 Cook pasta al dente. Meanwhile, heat a large deep skillet over medium-high heat with EVOO. Add pancetta and…<\/p>\n