Crushed Red Pepper and Pancetta Pasta
"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)!"
photo by KateL
- Ready In:
- 40mins
- Ingredients:
- 8
- Serves:
-
4
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
- Heat large pot of water to boiling for pasta.
- 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.
- 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.
- 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.
- Drain pasta and transfer to pasta bowl. Add sauce and toss well. Sprinkle with Parmesan cheese and serve hot.
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Reviews
-
Wonderful as a side dish to a grilled meat, but didn't wow us as an entrée. So much olive oil and fat from the pancetta... Made for Please Review My Recipe tag game.
RECIPE SUBMITTED BY
JackieOhNo!
Stormville, New York
I didn't start cooking until my early 20's, even though I come from a family of accomplished and admired home cooks. While I grew up watching my Italian grandmother in the kitchen, I remained uninterested in trying anything on my own. As a young lady, I was known for being particularly ignorant in the kitchen, with no idea how to even make a hot dog! All this changed, however, when I got engaged. I realized it was time to let my inherent talents out of the bag. At the time, the New York Times had a weekly column called The 60-Minute Gourmet by Pierre Franey. Each week, I would follow these recipes diligently, and taught myself to cook that way. From there, I began to read cookbooks and consult with relatives on family recipes. At my ripe old age now, I feel I know enough to put together a very pleasing meal and have become accomplished in my own right. Having an Irish father and an Italian mother, I'm glad I inherited the cooking gene (and the drinking one too!). One thing I have learned is that simpler is always better! I always believe cooking fills a need to nurture and show love. After being widowed fairly young and living alone with my dog and cats, I stopped cooking for awhile, since I really had no one to cook for. I made care packages for my grown son occasionally, and like to cook weekly for my boyfriend, so I feel like I am truly back in the saddle!!
