Name: Rosemary and Sage Pasta Sauce (Sugo al Rosmarino e Salvia)
Yield: Enough Sauce for 1 Pound of Pasta, Making 4 Large or 6 Small
Cuisine: Italy
Ingredients: 3 tablespoons extra virgin olive oil plus 1 tablespoon for tossing the pasta; 4 fresh sage leaves or 1 teaspoon chopped dried leaves; ¼ cup chopped onion; A sprig of fresh rosemary or 2 teaspoons very finely chopped dried leaves; 2 cups canned imported Italian plum tomatoes, with their juice or ripe, firm, fresh tomatoes, peeled and seeds scooped away; 2 tablespoons very finely chopped pancetta; Salt; Black pepper ground fresh

Preparation info

Enough Sauce for 1 Pound of Pasta, Making
4
Large

Difficulty
Easy

Appears in

Marcella Cucina

By Marcella Hazan

Published 1997

About

What delights me most about Italian cooking, and what still excites my interest, even though I have been practicing it for a lifetime, is its infinite resourcefulness, its amazing adaptability. “Muoio di fame—I am starved,” declared my dear Victor one morning, standing in the kitchen door.“What are we having for lunch?” “I have made lamb stew,” said I. “Oh, I am so hungry, but I am really not in the mood for a meat stew” “So, what are you in the mood for?” “Pasta, wi