Makes 4 or 5 servings
- 1 medium onion, cut into thin wedges
- 4 ounces of pancetta, chopped or 4 slices of bacon
- 2 cloves of garlic, minced
- ½ teaspoon crushed red pepper
- 2 14½ ounce cans diced tomatoes or 1 28 ounce can
- 2 tablespoons snipped fresh Italian flat-leaf parsley
- 1 teaspoon snipped fresh oregano
- Salt (optional -pancetta is salty)
- 2 tablespoons finely shredded Pecorino Romano cheese (optional)
- Hot cooked orecchiette or penne pasta
- In a large skillet, cook onion, pancetta, garlic, and crushed red pepper over medium heat until onion is tender and pancetta is nearly brown and most of the fat is rendered. Drains drippings from pan.
- Stir in undrained tomatoes, parsley and oregano. Bring to boiling; reduce heat. Simmer, uncovered, about 20 minutes or until sauce reaches desired consistency, stirring occasionally. Season to taste with salt (if using). If desired, sprinkle with cheese. Serve over hot cooked pasta.
chef notes: trivia: Arrabiatta means 'angry style' and orechiette means 'little ears'. It is a good pasta to use for this dish, but if you can't find it, any pasta that scoops up a sauce will do, like penne or macaroni, or tubeti or even rigatoni. ***If you take the bacon and cheese out and substitute the regular pasta with a rice pasta this dish is Vegan, if you take out just the bacon, this dish is vegetarian and still tasty.*** I never serve it with cheese. Pancetta in this dish makes it authentic Italian, I don't use bacon in this dish but it's possible and that's why I added the suggestion. Do not use double-smoked bacon it is too strong for this dish.
Per serving: 395 calories; 11 grams of fat (if using the pancetta and cheese); 4 grams saturated fat (if using the pancetta and cheese); 22 milligrams cholesterol (if using the bacon and cheese); 986 milligrams sodium (from the bacon and cheese); 56 grams carbohydrates; 4 grams fiber; 14 grams protein; 25% fat or less.
