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Suggest a better descriptionStep 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.
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Serving Size: 1 (1445g) | ||
Recipe Makes: 1 | ||
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Calories: 923 | ||
Calories from Fat: 529 (57%) | ||
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Amt Per Serving | % DV | |
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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
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