Orecchiette with Arrabbiata Sauce
- In a large skillet cook onion, pancetta, garlic, and crushed red pepper over medium heat until onion is tender and pancetta is nearly brown. Drain off fat.
- Stir in 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.
- Serve sauce over hot cooked pasta. If desired, sprinkle with cheese.
Nutrition Facts (Orecchiette with Arrabbiata Sauce)
- Per serving:
- 395 kcal
- 11 g
- (4 g
- 22 mg
- 986 mg
- 56 g
- 4 g
- 8 g
- 14 g