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Rachael Ray's 30-Minute Healthy Recipes

Pancetta Tomato Sauce With Penne Pasta


* 1 onion, chopped
* 2 garlic cloves, minced
* 3 tablespoons olive oil
* 3 slices pancetta, diced
* 14 oz can diced tomatoes, not drained
* 1/4 teaspoon red pepper flakes
* 1/4 cup chopped fresh parsley
* 16 oz package penne pasta, cooked and drained per package directions

* Parmesan cheese


1. Saute onion and garlic in oil in heavy skillet until onion is starting to get transparent.
2. Add pancetta to skillet and cook another 5 minutes.
3. Stir in tomatoes and red pepper flakes, cover skillet slightly with lid or tin foil, and simmer for 30 minutes, stirring occasionally.
4. Cook pasta, drain, return to saucepan.
5. Stir the pancetta-tomato mixture and chopped parsley into the pasta and serve hot with Parmesan cheese sprinkled on top.


Pancetta (pan-chet-ah) is basically what you might consider unsmoked bacon. Cooking with pancetta is easy to do; just treat it like you would bacon. In dishes like this one you'll appreciate the salty cured pork flavor without the smokey taste. I think you'll quickly get hooked on cooking with pancetta.

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