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Tomato and Pancetta Broth

Posted on December 19, 2011.


This is a great light sauce that can be used to toss with Pasta or to accompany roasted meats.


1/2 lb pancetta diced
2 small shallots minced
2 rosa tomatoes, diced with juices reserved
1/2 cup dry white wine
1/2 cup chicken broth
1/2 teaspoon oregano
Pinch of crushed red pepper
2 teaspoons olive oil
Salt and Pepper


In preheated pan on high heat, add olive oil and brown pancetta (about 5-7 minutes).

Add the shallots and cook until softened (about 4-5 minutes), then add crushed red pepper and oregano.

Deglaze the pan with white wine and cook until wine reduced in half.

Add chicken broth and tomatoes with juices and bring to boil, then reduce to simmer for 10-15 minutes before serving. Salt and pepper to taste.


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Posted By: Chief Foodie Officer