Filter
Reset
Sort ByRelevance
Kacey Taylor
Pasta with tomato and pancetta
Spicy Italian penne with tomato and pancetta.
Share
Tweet
Pin
Whatsapp
Print
Ingredients
Directions
-
Cut the stalk of the pepper. Halve lengthwise and remove the seed lists with a knife. Cut the flesh into small pieces.
-
Chop the onion and finely chop the pancetta. Grate the Pecorino cheese. Cut the tomatoes into cubes.
-
Heat the oil in a frying pan and fry the red pepper, pancetta and onion over medium heat for 5 min.
-
Add the tomatoes and cook for 30 minutes on medium heat. Stir frequently. Season with pepper and salt.
-
In the meantime, cook the pasta al dente according to the instructions on the package. Drain.
-
Mix the sauce through the pasta and sprinkle with the cheese.
Blogs that might be interesting
-
25 minMain dishpotato slices, fennel bulb, mayonnaise, lemon, salmon fillets, olive oil, cucumber, lamb's lettuce,roasted salmon on potato salad -
15 minMain dishsunflower oil, Nasi Bami meat, stir-fry vegetable mix, tropical fruit mix in light syrup, straight to wokkensauce sweet acid, straight to wok noodles,sweet and sour stir-fry platter with noodles -
20 minMain dishmultigrain rice, large onion, fresh garlic, sunflower oil, green beans very fine, peeled tomatoes, dried oregano, Gourmet Greek rondo,Greek Stew -
45 minMain dishchicken wings seasoned, crumbly potato, onion, meat tomato, garlic, traditional olive oil, fresh spinach,chicken wings with portuguese potatoes
Nutrition
640Calories
Sodium23% DV560mg
Fat52% DV34g
Protein44% DV22g
Carbs20% DV61g
Fiber20% DV5g
Loved it