Crushed Red Pepper and Pancetta Pasta |
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Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 4 |
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Here is another quick meal that minimizes your time in the kitchen and doesn't require a lot of ingredients. Just serve with a nice green salad, some crusty Italian bread, and a nice red wine (of course)! Ingredients:
1/4 cup olive oil |
4 ounces pancetta, finely chopped |
1 medium onion, coarsely chopped |
1 (28 ounce) can crushed tomatoes |
1/4-1/2 teaspoon dried red pepper flakes |
1 lb spaghetti |
salt |
1/3 cup freshly grated parmesan cheese |
Directions:
1. Heat large pot of water to boiling for pasta.
2. Heat oil in medium skillet over medium-low heat. Add pancetta and cook, stirring occasionally, until lightly browned, about 5 minutes. Using slotted spoon, transfer pancetta to small bowl.
3. Add onion to skillet and cook over medium-low heat until softened, about 5 minutes. Stir in tomatoes with liquid and red pepper flakes. Reduce heat and simmer, uncovered, stirring occasionally, about 20 minutes.
4. Meanwhile, salt boiling water, add pasta, and cook until tender but still firm to the bite. When pasta is almost done, stir pancetta into tomato mixture and heat through, 1-2 minutes.
5. Drain pasta and transfer to pasta bowl. Add sauce and toss well. Sprinkle with Parmesan cheese and serve hot.
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