Red Sauce Recipe:


4 oz cubes pancetta

1 tablespoon olive oil

2 garlic cloves, mashed

2, 15 oz cans tomatoes of choice

1/2 can Campbell’s chicken broth
1 tablespoon miso paste

1 tablespoon tomato paste

2 large Parmesan rinds


Cool pancetta in olive oil over medium heat for five minutes then add in garlic and continue to cook for 2 more minutes.

Add in everything else, bring to a simmer then reduce heat to medium low and simmer gently, to reduce and thicken sauce, for 30 minutes.

Remove Parmesan rinds and toss with cooked pasta. Serve with grated Parmesan.