Step 1: Bring a large pot of salted water to a boil and cook pasta according to package directions.
Step 2: In a large skillet warm the olive oil over medium heat. Add the pancetta and saute until crispy, about 5 minutes. Remove from the pan with a slotted spoon and place on a plate covered with a paper towel.
Step 3: Add the onion and cook until translucent, about 6 minutes. Add the garlic and red pepper and saute for 30 seconds.
Step 4: Pour in the tomatoes with their juices and add the salt and pepper. Add the reserved pancetta back to the pan. Simmer over medium-low heat until sauce is thickened slightly, about 10 minutes. Toss with fresh pasta and serve.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 (1445g)|
|Recipe Makes: 1|
|Calories from Fat: 529 (57%)|
|Amt Per Serving||% DV|
|Total Fat 58.8g||78 %|
|Saturated Fat 19.1g||95 %|
|Monounsaturated Fat 25.7g|
|Polyunsanturated Fat 7g|
|Cholesterol 160.2mg||49 %|
|Sodium 3484mg||120 %|
|Potassium 2812.9mg||74 %|
|Total Carbohydrate 39.1g||11 %|
|Dietary Fiber 10.7g||43 %|
|Sugars, other 28.3g|
|Protein 62.1g||89 %|
Powered by: USDA Nutrition Database
Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 923
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
There are no reviews yet. Be the first!