Difficulty Level: Easy
Total Time: 30 minutes
Serving Size: 2-4 servings
1/2 lb. fresh pappardelle pasta
14 oz. tomato passata
2 tbsp. extra virgin olive oil
1/4 yellow onion, chopped
4 garlic cloves, minced
6 pieces speck or pre-cooked smoked bacon, coarsely chopped
1/4 tsp. salt
1 cup heavy cream
1/4 cup Parmigiano Reggiano, finely grated
1 tbsp. Italian parsley, finely chopped
Heat the olive oil in a heavy-bottomed pot over low heat and sauté the onion until soft and translucent, about 3-5 minutes. Add the speck and minced garlic and sauté for a further 1-2 minutes, until fragrant.
Add the tomato passata and salt to the pot. Stir and let simmer over low heat for about 30 minutes to let the flavors meld together. This step is critical so the sauce will have that smoky flavor from the speck.
While the sauce is simmering, bring a large pot of water to a boil.
Once the water comes to a boil, add plenty of salt. Cook pasta until al dente. Reserve 1/2 cup pasta water.
Meanwhile, remove the sauce from heat and stir in the heavy cream and grated Parmigiano. Add more salt to taste.
Strain the pasta and add to a large sauté pan along with the Fiesolana sauce and 1/4 cup pasta water. Toss over high heat. Add more pasta water as needed.
Plate and top with parsley and more grated Parmigiano and serve!