Ingredients
1/2 tablespoon extra virgin olive oil
4 ounces pancetta, or guanciale, cut into 1/4" strips
1 medium onion, chopped
1/2 teaspoon red pepper flakes
1 (28 ounce) can
Tuttorosso® Diced Tomatoes, pureed with juices
Salt to taste
4 parsnips, at least 1 1/2" in diameter
grated Pecorino Romano cheese, finely grated