with Rosemary and Sage Pasta Sauce
3 Tbs. extra virgin olive oil, plus 1 tbsp. for tossing the pasta
1/4 cop chopped onion
4 fresh sage leaves OR 1 teaspoon chopped dried leaves
A sprig of fresh rosemary, OR two teaspoons very finely chopped
2 Tbs. very finely chopped pancetta
2 cups canned imported Italian plum tomatoes, with their juice OR ripe, firm, fresh tomatoes peeled with seeds removed
Salt and fresh ground black pepper
Put 2 tbsp. olive oil and the chopped onion in a 10" - 12" skillet and on the heat to medium high. Cook the onion, stirringoften, until it is a pale gold.
Add the sage and rosemary, and cook for about 1 minute, stirring frequently.
Add the pancetta and cook for about 1 minute, turning it over from time to time.
Add the tomatoes, salt, pepper and turn all ingredients with a wooden spoon. Adjust heat so thst the sauce bubbles at a gentle but steady simmer. Cook for about 20 minutes, until the fat begins to separate from the sauce. (If you have used rosemary on a sprig, remove it before serving the sauce with ravioli.)
Serve over cooked, drained Chicken Ravioli.
This recipe is from Marcella Cucina, by Marcella Hazen, Harper Collins Publ., 1997