b'Pancetta and Roasted Garlic SauceSugo di pancetta e aglio arrostito 12For this one, I have justa few words: It would 1 tablespoon olive oil be a crime not to use this 12 cup chopped onions14 pound pancetta or bacon, chopped finely sauce over pasta!1 tablespoon chopped fresh Italian parsley12 teaspoon dried thyme (optional)18 teaspoon red pepper flakes Chefs Tip12 cup white wine2 tablespoons tomato paste To roast garlic, cut off 3 heads roasted garlic the top half inch of 2 cups Chicken Stock1 cup cream 3 heads of garlic Salt and pepper to taste4 tablespoons green peas exposing the cloves. Chopped tomatoes for garnish Place garlic, cut side Heat the olive oil in a saucepan over medium heat and saut the onions, pancetta orup, in a small baking bacon, parsley, thyme and red pepper flakes until the onions are sweet and tender,dish. Drizzle with 6 to 8 minutes. Deglaze with wine then stir in the tomato paste. Add the roasted garlic,2 tablespoons olive oil, Chicken Stock, cream, salt and pepper and mix well. Bring the sauce to a boil and simmer until sauce consistency, about 15 to 20 minutes. Place the sauce in a blender,2 tablespoons Chicken process to a smooth cream and return to the sauce pan. Add the green peas and cookStock, a bay leaf, and a on medium-low heat 8 to 10 more minutes or until peas are cooked through.pinch of salt and pepper. Cover pan with foil and bake in a preheated 350 oven for 45 minutes, until garlic is soft and sweet. Cool slightly and squeeze the cloves from the heads. 25 quattro'