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Cavatelli With Pancetta And Roasted Pepper Tomato Sauce Recipe

Ingredients

How to make it

  • Follow the package directions and cook the pasta, just cook it for 1 - 2 minutes less then they say (it will cook more in the sauce), drain reserving 1/2 cup of the cooking liquid.
  • In a blender or food processor, combine the canned tomatoes, roasted peppers and sun-dried tomatoes. Chop or pulse until well mixed, but still slightly chunky. Set-aside.
  • Heat the oil in a large saute pan over medium heat, add the pancetta and cook until it is just beginning to brown and has given up its fat. Add the onion and saute until soft and translucent, about 5 - 7 minutes; add the garlic and red pepper flakes. Add the pasta and the tomato/pepper sauce, and cook for about 3 minutes; add the spinach and cook until wilted, then add the olives, basil and parsley. Mix well. Add a little pasta water if the sauce seems too thick or dry. Remove from heat and stir in the cheese. Taste and adjust seasonings with salt and pepper.
  • Per Serving: 356 Calories (21% from fat); 8g Fat (2g Sat, 4g Mono, 1g Poly); 16g Protein; 54g Carbohydrate; 5g Dietary Fiber; 14mg Cholesterol; 835mg Sodium.

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  • elgourmand 12 years ago
    Very nice touch Lindy. This dish screams Italian so loud the folks down the block can hear it. This sauce combo would go great with small deeply cupped Gnocchies.Thanks for the post. RJ
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