Pasta, California Avocado, Pancetta, Tomato, and Hot Pepper

== Ingredients ==
* 1½ pounds chopped onion
* 2 oz unsalted butter
* ¼ cup olive oil
* 1 pound and 4 ounces pancetta, sliced ¼-inch thick, cut in 1-inch, thin strips
* 3 quarts canned Italian tomatoes, chopped (with juice)
* 4 small, dried hot red pepper, chopped finely
* salt, as needed
* 6 pounds penne or other short pasta
* 8 oz grated Parmesan
* 4 oz grated Pecorino romano
* 14 California avocados
* 2 tbsp lemon juice
== Directions ==
# Sauté onion in butter and oil until golden, about 10 minutes.
# Stir in pancetta strips; sauté until cooked but not browned, about 10 minutes.
# Stir in tomato and juice, hot pepper, and ½ tablespoon salt.
# Simmer, uncovered, until liquid reduces and fats pool on surface, about 35 minutes.
# Add more salt to taste, if necessary; reserve.
# Mix Parmesan and Romano; reserve.
# Just before service, slice two avocados for garnish; mix with lemon juice.
# Reserve.
=== Per order ===
# Cook 4 ounces pasta in salted, boiling water until just tender, about 8 minutes; drain well.
# Meanwhile mix ¾ cup sauce and ½ avocado, diced, in a sauté pan; heat through.
# When pasta is cooked and drained, stir it into the sauce; remove from heat.
# Stir in 2 tablespoons cheese.
# Mound on a serving plate.
# Garnish with 2 slices avocado.
Category:Hass avocado Recipes
Category:Romano Recipes
Category:Tomato Recipes
Category:Parmesan cheese Recipes
Category:Pasta Recipes
Category:Penne Recipes