Caputo’s Harvest Pasta Umbrian Style

1/4 cup extra virgin olive oil
4 oz. pancetta, diced
2 lb. seedless grapes, chopped
1/4 cup dry red wine
salt and freshly ground black pepper to taste
1 lb. pasta, such as farfalle or fusilli
grated cheese for the table, preferably pecorino

Het the olive oil in a medium skillet over medium heat, add the pancetta and saute until just browned down to a sauce consisiency. Meanwhile, cook the pasta al dente.

When the grapes have gotten saucy add the wine, salt and pepper and simmer for an additional 5 minutes. When the pasta is done, drain and add to the skillet. Toss well with the grape sauce, pour into a serving platter and serve with the grated cheese.

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