Ingredients
- 4 oz pancetta diced
- 1 onion sliced
- 2 cloves garlic minced
- 28 oz can whole tomatoes
- 1 cup water
- 1/2 teaspoon red pepper flakes
- kosher salt
- 1/3 cup parmesan cheese freshly grated
- 2-3 tablespoons fresh parsley
- 12 oz bucatini or spaghetti/linguine
Instructions
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Crush whole tomatoes by hand.
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Cook pancetta in a pan over medium heat until crisp.
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Add onions and cook 2-3 minutes. Stir in garlic and cook until fragrant. Add tomatoes with juices, water, pepper flakes and salt to taste. Simmer 15-20 minutes or until thickened.
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Meanwhile, cook and drain pasta, reserving 1 cup of pasta water.
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Add pasta to sauce, stirring in pasta water as needed to reach desired consistency.
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Add cheese and parsley and serve.
Nutrition Facts
Calories: 343
Carbohydrates: 50g
Protein: 13g
Fat: 10g
Saturated Fat: 4g
Cholesterol: 16mg
Sodium: 413mg
Potassium: 447mg
Fiber: 4g
Sugar: 6g
Vitamin A: 360IU
Vitamin C: 16mg
Calcium: 127mg
Iron: 2mg