Categories: Italian, Main Dish, Pasta Sauce, Pork, Rachael Ray
Ingredients
- 1/4 lb pancetta, chopped
- 2 tablespoons extra virgin olive oil
- 3 garlic cloves, minced
- red pepper flakes (a couple of shakes)
- 1/2 medium Spanish onion (minced or grated)
- 1 (28 ounce) can crushed tomatoes
- 2 sprigs fresh oregano, chopped
- 2 -3 tablespoons chopped fresh flat leaf parsley
- 1 lb penne or 1 lb rigatoni pasta, cooked until al dente
Directions
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In a large skillet, brown pancetta over medium heat; remove from pan and drain on paper towels; wipe out the pan.
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To the pan, add olive oil, garlic, and crushed red pepper; heat until the garlic speaks.
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Add in the onion; cook 5 minutes to sweeten the onion.
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Add in the tomatoes and herbs; stir in reserved pancetta.
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Heat through and decrease heat to low; simmer until the pasta is cooked, drained and ready to serve.
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Combine the sauce and pasta in a hot pot and dump onto a serving platter.