“From Rachael Ray”
READY IN:
30mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. In a large skillet, brown pancetta over medium heat; remove from pan and drain on paper towels; wipe out the pan.
  2. To the pan, add olive oil, garlic, and crushed red pepper; heat until the garlic speaks.
  3. Add in the onion; cook 5 minutes to sweeten the onion.
  4. Add in the tomatoes and herbs; stir in reserved pancetta.
  5. Heat through and decrease heat to low; simmer until the pasta is cooked, drained and ready to serve.
  6. Combine the sauce and pasta in a hot pot and dump onto a serving platter.

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