Ingredients:
- 11/2 lb very ripe, fresh tomatoes, chopped ; or 1 1/2 lb canned tomatoes, preferably imported italian, drained and crushed by hand
Directions:
- In a large sauce pot over medium heat, warm the olive oil. Add the onion and pancetta and cook slowly, until onions are soft and translucent and the pancetta fat is rendered. Add the tomatoes, hot red pepper flakes and season with salt and pepper.
- Boil a large pot of water; salt generously. Cook the bucatini until it is soft but still firm.
- Divide the pasta between 4 warmed pasta bowls. Ladle some sauce on top, and serve with grated Pecorino Romano.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 808.38 Kcal (3385 kJ) | ||
| Calories from fat | 278.2 Kcal | ||
| % Daily Value* | |||
| Total Fat | 30.91g | 48% | |
|---|---|---|---|
| Cholesterol | 45.36mg | 15% | |
| Sodium | 995.09mg | 41% | |
| Potassium | 1648.76mg | 35% | |
| Total Carbs | 107.16g | 36% | |
| Sugars | 22.12g | 88% | |
| Dietary Fiber | 10.78g | 43% | |
| Protein | 30.05g | 60% | |
| Vitamin C | 87.8mg | 146% | |
| Iron | 2.3mg | 13% | |
| Calcium | 119.1mg | 12% | |
| Amount Per 100 g | |||
| Calories | 100.48 Kcal (421 kJ) | ||
| Calories from fat | 34.58 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.84g | 48% | |
|---|---|---|---|
| Cholesterol | 5.64mg | 15% | |
| Sodium | 123.69mg | 41% | |
| Potassium | 204.94mg | 35% | |
| Total Carbs | 13.32g | 36% | |
| Sugars | 2.75g | 88% | |
| Dietary Fiber | 1.34g | 43% | |
| Protein | 3.74g | 60% | |
| Vitamin C | 10.9mg | 146% | |
| Iron | 0.3mg | 13% | |
| Calcium | 14.8mg | 12% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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