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
-
35 minMain dishcrumbly potatoes, bacon cubes, broad beans, thyme, oil, Fish sticks, milk, nutmeg, butter,broad beans with puree and fish fingers -
20 minMain dishBroccoli, mie, sesame oil, white coal, Red cabbage, root, spring / forest onion, soy sauce, sunflower oil, lime, ginger root, salmon fillet, peanut, fresh mint,oriental coleslaw with noodles and poached salmon -
60 minMain dishtofu natural, spice paste for tikka massala, sweet potato, peanut oil, coconut milk in tin, wild spinach, frozen garden peas, mininaan in suit, fresh coriander,crispy fried tofu in sweet potato curry -
20 minMain dishturmeric, fresh ginger, garlic, Thai fish sauce, tilapia fillet, pangasius fillet, mie, cashew nut, sunflower oil, spring / forest onion, dill, lime, basil, coriander,fish fillet with turmeric, noodles and cashew nuts
Nutrition
640Calories
Sodium23% DV560mg
Fat52% DV34g
Protein44% DV22g
Carbs20% DV61g
Fiber20% DV5g
Loved it