- 1/4 pound thinly sliced pancetta bacon, chopped
- 1 onion, chopped
- 1 teaspoon crushed red pepper flakes
- 1 (14.5 ounce) can crushed tomatoes
- 1/4 cup white wine
- 1/2 pound uncooked spaghetti
- salt and pepper to taste
- In a large skillet over medium heat, cook bacon, onion and red pepper flakes until onion is tender but not browned.
- Stir in the tomatoes and wine; simmer for about 20 minutes. Meanwhile, bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
- Add pasta to the sauce and toss well; simmer for 2 to 3 minutes more (this will infuse the pasta with the sauce). Add salt and black ground pepper to taste; serve.
04/27/2018
recipepes.com
Spaghetti Al Amatraciana, recipe
PT15M
PT1H
5
455 calories
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