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Ingredientes
- 4 Tbsp. Virgin extra virgin olive oil
- 1 med Onion minced 1/2" dice
- 1/4 lb Pancetta cut 1/4" dice
- 1 tsp Crushed red pepper flakes
- 2 c. Basic Tomato Sauce see * Note
- 1 lb Penne pasta
- 2 Tbsp. Salt
- 1/4 lb Freshly-grated Pecorino cheese
Direcciones
- Bring 6 qts of water to a boil and add in 2 Tbsp. salt.
- In a large 12- to 14-inch saute/fry pan heat the extra virgin olive oil over medium heat. Add in the onion, pancetta and saute/fry till the onion is translucent/soft and very soft, about 8 to 10 min. Add in the red pepper flakes and Basic Tomato Sauce and bring to a boil. Lower the heat and simmer for about 5 min. Remove from heat.
- Add in the penne to the boiling water and cook according to the package directions, about 8 to 10 min. Drain the pasta in a colander over the sink.
- Pour the warm pasta into the sauce pan. Return the pasta mix to the stove and cook for about 1 minute longer, mixing thoroughly. Pour the pasta into a heated serving dish, sprinkle with lots of grated cheese and serve immediately.
- This recipe yields 4 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 312g | |
| Recipe makes 4 servings | |
| Calories 624 | |
| Calories from Fat 154 | 25% |
| Total Fat 17.44g | 22% |
| Saturated Fat 2.86g | 11% |
| Trans Fat 0.0g | |
| Cholesterol 14mg | 5% |
| Sodium 4538mg | 189% |
| Potassium 794mg | 23% |
| Total Carbs 94.09g | 25% |
| Dietary Fiber 5.9g | 20% |
| Sugars 9.31g | 6% |
| Protein 22.53g | 36% |
