Thanksgiving Week: Turkey Dinner Leftovers - *Our hearts grow tender with childhood memories and love of kindred, and we are better throughout the year for having, in spirit, become a child again at...
Thursday, September 2, 2010
While this recipe for Rigatoni with Fresh Tomatoes and Pancetta does take a little bit of time to prepare, it was mostly because of the tomatoes. I chose some smaller tomatoes, it might have gone faster with Romas. Very, very tasty, I definitely enjoyed this. I rated this recipe a 4.5 out of 5, and here's why:
Recipe Review: Rigatoni with Fresh Tomatoes and Pancetta
1) The tomatoes. I chose the wrong kind, so that's my fault. Don't deviate, it takes too long. Trust me. Get Roma tomatoes, also known as plum tomatoes. Also, I would definitely recommend plunging them into boiling water for about a minute, then peel the skins off before seeding and chopping. The skins in the dish were annoying.
2) Fabulous flavor. Really good, definitely worth the effort!
3) Pancetta is an Italian cured meat; pork belly that has been salt cured and spiced. It's delicious and you don't really want to substitute bacon as the flavor, fat content and texture are considerably different.
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