Directions:
- Directions
- In a large saucepan, heat the oil. Sauté the diced pancetta with the garlic and crushed red pepper over moderate heat, stirring occasionally, until golden, about 5 minutes. Add the tomato paste and cook, stirring, for 1 minute. Add the canned tomatoes with their juices. Stir in the sugar and basil, season with salt and pepper and bring to a boil. Simmer the sauce over low heat, stirring occasionally, until it thickens and is reduced to 3 cups, about 30 minutes. Season again with salt and pepper. Discard the basil sprigs and garlic.
- MAKE AHEAD The sauce can be refrigerated for up to 3 days.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 129.49 Kcal (542 kJ) | ||
| Calories from fat | 97.27 Kcal | ||
| % Daily Value* | |||
| Total Fat | 10.81g | 17% | |
|---|---|---|---|
| Cholesterol | 8.51mg | 3% | |
| Sodium | 188.47mg | 8% | |
| Potassium | 351.49mg | 7% | |
| Total Carbs | 5.87g | 2% | |
| Sugars | 4.01g | 16% | |
| Dietary Fiber | 1.35g | 5% | |
| Protein | 3.31g | 7% | |
| Vitamin C | 18.4mg | 31% | |
| Iron | 0.1mg | 0% | |
| Calcium | 26mg | 3% | |
| Amount Per 100 g | |||
| Calories | 88.97 Kcal (372 kJ) | ||
| Calories from fat | 66.84 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.43g | 17% | |
|---|---|---|---|
| Cholesterol | 5.84mg | 3% | |
| Sodium | 129.5mg | 8% | |
| Potassium | 241.52mg | 7% | |
| Total Carbs | 4.03g | 2% | |
| Sugars | 2.76g | 16% | |
| Dietary Fiber | 0.93g | 5% | |
| Protein | 2.27g | 7% | |
| Vitamin C | 12.7mg | 31% | |
| Iron | 0.1mg | 0% | |
| Calcium | 17.9mg | 3% | |
* 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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