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Ingredientes
- 2 c. jumbo shell
- 3 Tbsp. extra virgin olive oil
- 1/2 Tbsp. onion, minced
- 1 Tbsp. garlic, chopped
- 1 c. pancetta, minced
- 2 Tbsp. butter
- 1Â 1/4 c. tomato, peeled
- 2 Tbsp. tomato paste
- 2 Tbsp. red wine vinegar
- Â Â salt
- Â Â pepper
- 1/2 c. parmesan cheese, grated
Direcciones
- Preparation time is 20 min.
- Bring a large pot of salted water to a boil. Add in jumbo shells and cook for 14 to 17 min.
- In a large skillet, heat oil and saute/fry onion, garlic and pancetta for 2 to 3 min. Add in remaining ingredients, except cheese, and mix well.
- Lower heat to medium and simmer for 12 to 15 min stirring occasionally.
- Drain the pasta and toss with the sauce and cheese.
- Pasquale's appetizer for this dish: dressed fresh papaya and prosciutto
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 149g | |
| Recipe makes 4 servings | |
| Calories 306 | |
| Calories from Fat 210 | 69% |
| Total Fat 23.72g | 30% |
| Saturated Fat 8.54g | 34% |
| Trans Fat 0.0g | |
| Cholesterol 56mg | 19% |
| Sodium 1133mg | 47% |
| Potassium 416mg | 12% |
| Total Carbs 5.45g | 1% |
| Dietary Fiber 0.9g | 3% |
| Sugars 2.29g | 2% |
| Protein 17.94g | 29% |
