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Recipe
Penne with Pancetta in Tomato Sauce Recipe
Quick and tasty pasta
Italian
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 1342g | |
| Calories 1599 | |
| Calories from Fat 786 | 49% |
| Total Fat 88.73g | 111% |
| Saturated Fat 33.31g | 133% |
| Trans Fat 0.0g | |
| Cholesterol 151mg | 50% |
| Sodium 3776mg | 157% |
| Potassium 3371mg | 96% |
| Total Carbs 139.6g | 37% |
| Dietary Fiber 24.4g | 81% |
| Sugars 82.85g | 55% |
| Protein 20.47g | 33% |
Ingredients Convert Measures
- 1 cup chopped pancetta
- 2 tbs olive oil
- 4 garlic cloves
- 2 28 oz cans dices tomatoes in juice
- 1 cup dry white wine
- 1 cup whipping or heavy cream
- 1 ½ cups fresh basil
- 2 pounds pasta
Directions
- Cook pancetta in large skillet over medium heat until crisp.
- Transfer pancetta from skillet using slotted spoon.
- Add olive oil to the pan and garlic and sauté about 30 seconds
- Add tomatoes with juices, wine and cream. Bring to a boil, then reduce
- heat and simmer until sauce is slightly reduces, about 10 minutes.
- Stir in ½ of the basil. Season with salt and pepper and toss with lots of
- fresh parmesan
