Try this Tomato and Pancetta Sauce recipe, or contribute your own.
Suggest a better description1. Preheat oven to 350 degrees F. Combine fresh tomatoes with sun-dried tomatoes; set aside. 2. Pour oils into a 9- by 13-inch baking dish; place in the oven to heat the oil, about 2 to 3 minutes. Add pancetta and return to the oven until pancetta starts to brown, tossing occasionally with a spatula, about 5 minutes. Stir in tomatoes. 3. Bake 30 to 35 minutes, stirring occasionally, until tomatoes are cooked and form a sauce. 4. Remove from oven; stir in parsley. Season with salt, if necessary. 5. To serve: Cook 1 pound dried pasta, such as fusilli (spiral-shaped) in salted water, following package directions. Drain. Serve sauce over pasta and pass 1/3 cup freshly grated Parmesan cheese at table. * Timesaver Tip: Sauce can be made up to 6 hours ahead, covered, and refrigerated, or it can be frozen. To freeze, spoon into a freezer container, cover, label, and freeze at 0 degrees F up to 2 months. To serve, defrost sauce 15 to 20 minutes in microwave oven on Defrost setting, stirring several times, or thaw in refrigerator 8 to 24 hours. Gently warm sauce in a saucepan or microwave oven on 50% power until warmed through, about 3 minutes, whisking frequently and vigorously to bring it to a creamy consistency. Recipe By : the California Culinary Academy From: Emory!hpclbis.Cup.Hp.Com!juliar@sdate: Thu, 17 Mar 94 16:11:22 -0800 File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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Serving Size: 1 Serving (270g) | ||
Recipe Makes: 6 | ||
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Calories: 254 | ||
Calories from Fat: 149 (59%) | ||
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Amt Per Serving | % DV | |
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Total Fat 16.6g | 22 % | |
Saturated Fat 5.2g | 26 % | |
Monounsaturated Fat 7.5g | ||
Polyunsanturated Fat 2g | ||
Cholesterol 42.2mg | 13 % | |
Sodium 929.7mg | 32 % | |
Potassium 834.2mg | 22 % | |
Total Carbohydrate 10.5g | 3 % | |
Dietary Fiber 3.1g | 12 % | |
Sugars, other 7.4g | ||
Protein 16.6g | 24 % | |
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: 254
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