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 dishfree-range chicken fillet, ras el hanout spices melange, (olive oil, winter carrot, Red onion, chicken broth tablet, couscous, lemon, fresh fresh mint, fresh peas,chicken-vegetable gravy with couscous and mint
-
35 minMain dishBrown bread, Corn bread, mixed nuts, thyme, dried thyme, egg, butter, Broccoli, root, celeriac, breakfast bacon, cooking cream, old farmhouse cheese,quiche with farm cheese and bacon
-
20 minMain dishpenne rigate, broccoli florets, Eggs, tuna moot in olive oil, Red pepper, yellow bell pepper, olive oil, (balsamic vinegar, creme fraiche,penne with tuna sauce and broccoli salad
-
70 minMain dishnew potatoes, frozen puff pastry, leeks, traditional olive oil, medium sized egg, fresh cream, Cheddar Tophat 48,potato-leek tart
Nutrition
640Calories
Sodium23% DV560mg
Fat52% DV34g
Protein44% DV22g
Carbs20% DV61g
Fiber20% DV5g
Loved it