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Ingredientes
- 4 Tbsp. Extra virgin olive oil
- 1 lrg Onion, finely minced
- 1 x 130 gram pac cubetti pancetta
- 1 x Red chilli, finely minced
- 175 ml White wine, (6fl ounce)
- 2 x 400 g cans minced tomatoes
- 2 Tbsp. Sugar
- Â Â Salt and freshly grnd black pepper
- 1 x 60 grams pac grated parmesan cheese
Direcciones
- In a large frying pan or possibly saucepan heat the extra virgin olive oil and saute/fry the onions, pancetta and chilli, then add in the white wine and boil to reduce before adding the tomatoes and sugar.
- Cover and cook over a moderate heat for approximately 20-25 min.
- Just prior to the end of the sauce cooking time cook the pasta as per pack instructions.
- Drain the pasta, then add in to the tomato, onion and pancetta sauce, mix to combine then season with salt and freshly grnd black pepper. Sprinkle with parmesan and serve immediately.
- NOTES : A dish that once originated from the Roman countryside.Comprising of tomatoes, onion and pancetta incorporated into a pasta base.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 213g | |
| Recipe makes 6 servings | |
| Calories 197 | |
| Calories from Fat 106 | 54% |
| Total Fat 12.07g | 15% |
| Saturated Fat 3.01g | 12% |
| Trans Fat 0.0g | |
| Cholesterol 9mg | 3% |
| Sodium 346mg | 14% |
| Potassium 344mg | 10% |
| Total Carbs 13.35g | 4% |
| Dietary Fiber 1.8g | 6% |
| Sugars 8.92g | 6% |
| Protein 5.26g | 8% |
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