Directions:
- To prepare basic tomato sauce, heat olive oil (4 tbsp) in a pan over a medium heat.
- Add the onion and cook for 5 minutes.
- Add the chopped tomatoes to the pan along with the garlic, tomato paste, sugar and rosemary. Lower the heat and simmer for 25 – 35 minutes.
- Bring a large pan of salted water to the boil and add the rigatoni. Reduce the heat and simmer for 10 minutes, or according to packet instructions, until al dente.
- Heat the remaining oil in a large frying pan over a medium heat. Add the pancetta and cook, tossing occasionally, until it is golden brown on all sides, about 3 – 4 minutes.
- Add the tomato sauce to the pancetta, reduce heat and simmer for 2 – 3 minutes.
- Drain the rigatoni and add it to the tomato sauce. Check the seasoning and adjust if necessary.
- Stir in the parsley and serve immediately with Parmesan and a drizzle of.
- Olive oil.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 500.23 Kcal (2094 kJ) | ||
| Calories from fat | 347.78 Kcal | ||
| % Daily Value* | |||
| Total Fat | 38.64g | 59% | |
|---|---|---|---|
| Cholesterol | 52.16mg | 17% | |
| Sodium | 1067.36mg | 44% | |
| Potassium | 330.28mg | 7% | |
| Total Carbs | 42.29g | 14% | |
| Sugars | 3.84g | 15% | |
| Dietary Fiber | 3.34g | 13% | |
| Protein | 20.8g | 42% | |
| Vitamin C | 7.2mg | 12% | |
| Iron | 28.8mg | 160% | |
| Calcium | 220.4mg | 22% | |
| Amount Per 100 g | |||
| Calories | 203.19 Kcal (851 kJ) | ||
| Calories from fat | 141.27 Kcal | ||
| % Daily Value* | |||
| Total Fat | 15.7g | 59% | |
|---|---|---|---|
| Cholesterol | 21.19mg | 17% | |
| Sodium | 433.56mg | 44% | |
| Potassium | 134.16mg | 7% | |
| Total Carbs | 17.18g | 14% | |
| Sugars | 1.56g | 15% | |
| Dietary Fiber | 1.35g | 13% | |
| Protein | 8.45g | 42% | |
| Vitamin C | 2.9mg | 12% | |
| Iron | 11.7mg | 160% | |
| Calcium | 89.5mg | 22% | |
* 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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