Bucatini With Pancetta And Spicy Tomato Sauce
* exported from bigoven * 
 
 
recipe by :cookbook digest 
serving size :4 
cuisine : 
main ingred. : 
categories :pasta main dish 
 
amount measure ingredient -- preparation method 
  --------------------------------
1-1/2 cup  diced pancetta
2 Tbsp  extra-virgin olive oil
1   onion --finely chopped
2 can  chopped tomatoes - (14 oz ea)
3/4 tsp  crushed chilies
  salt --to taste
1 lb.  bucatini
8 Tbsp  freshly-grated pecorino cheese
 
saute the pancetta in a skillet with the oil for 2 to 3 minutes. add 
the onion and continue cooking until it becomes transparent. stir in 
the tomatoes and chilies. season with salt and cook over medium-low 
heat for about 20 minutes, or until the tomatoes have separated from the 
oil. 
cook the bucatini in a large pot of salted, boiling water until al 
dente. drain well and transfer to a heated serving bowl. toss with the 
sauce and pecorino and serve immediately. 
 
this recipe yields 4 servings. 
 
formatted by joe comiskey - mad's recipe emporium 
 
per serving (excluding unknown items): 70 calories; 7g fat (85.0% 
calories from fat); trace protein; 2g carbohydrate; trace dietary fiber; 
0mg cholesterol; 1mg sodium. exchanges: 1/2 vegetable; 1 1/2 fat. 
 
 
 
-- 
(ID: 5555) Mirror: rec.food.recipes: Mon, Oct 25, 2004


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