Crushed Red Pepper and Pancetta Pasta
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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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!!