Penne Amatriciana

Ingredients

• 1 tablespoon extra-virgin olive oil
• 2 ounces pancetta, diced (slab bacon can be substituted)
• Salt
• 1 large onion, sliced thin
• 3 large cloves garlic, sliced
• 2 pounds ripe tomatoes, finely chopped
• 1 teaspoon finely minced hot red chili
• 1 pound penne
• 1 tablespoon finely chopped fresh Italian parsley
• Freshly grated Italian Parmesan cheese

• Nutritional Information

  • Nutritional analysis per serving (6 servings)

    380 calories; 7 grams fat; 1 gram saturated fat; 0 grams trans fat; 3 grams monounsaturated fat; 1 gram polyunsaturated fat; 65 grams carbohydrates; 4 grams dietary fiber; 7 grams sugars; 12 grams protein; 6 milligrams cholesterol; 114 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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6 servings

Preparation

1. Heat the oil in a large skillet, add the pancetta or bacon and saute over medium heat until the pancetta is beginning to turn golden. Add the onion and cook over low heat about 10 minutes, until it is very soft.
2. While the onion is cooking, bring a large pot of salted water to a boil.
3. When the onion is soft, stir in the garlic, tomatoes and chili, increase heat to medium and allow to cook, stirring from time to time, until the tomatoes are soft, about 10 minutes.
4. While the tomatoes are cooking add the penne to the boiling water, stir and cook for eight minutes. Drain thoroughly.
5. Season tomato sauce to taste, add penne and parsley to skillet, stir and cook a minute or two longer so ingredients thoroughly intermingle, then serve with grated Parmesan.