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Kacey Taylor
Pasta with tomato and pancetta
Spicy Italian penne with tomato and pancetta.
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Ingredients
Directions
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Cut the stalk of the pepper. Halve lengthwise and remove the seed lists with a knife. Cut the flesh into small pieces.
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Chop the onion and finely chop the pancetta. Grate the Pecorino cheese. Cut the tomatoes into cubes.
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Heat the oil in a frying pan and fry the red pepper, pancetta and onion over medium heat for 5 min.
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Add the tomatoes and cook for 30 minutes on medium heat. Stir frequently. Season with pepper and salt.
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In the meantime, cook the pasta al dente according to the instructions on the package. Drain.
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Mix the sauce through the pasta and sprinkle with the cheese.
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Nutrition
640Calories
Sodium23% DV560mg
Fat52% DV34g
Protein44% DV22g
Carbs20% DV61g
Fiber20% DV5g
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