red pepper flakes, salt, and pepper to the pancetta and onions. Bring the heat up to medium and cook, stirring occasionally, until the wine has reduced and the sauce has thickened, 5 to 10 minutes.

Jacques Pépin's creamy white ricotta dumplings are served with a silky red pepper-tomato sauce and dusted with freshly grated Parmesan cheese. Elegant, easy to make, and utterly delicious ...

Transfer the crumbs to a large bowl and add the pork, pancetta, eggs, ricotta, parsley, oregano, fennel seeds, crushed red pepper ... or until the sauce is very thick and the meatballs are ...

In a jug, whisk together the remaining oil and balsamic vinegar. Add the pancetta and garlic to the red onions and peppers and cook for a further 15 minutes or until the pancetta is golden.