Pasta Vecchia Napoli (Tomato Sauce With Smoked Pancetta)

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Recipe: #18097

March 16, 2015

"I found this on Deborah Mele's italian food site, i have had this before in Cortona and it is delicious. If you can't find smoked pancetta then use proscuitto or something that gives a smoky flavor."

Original is 4 servings


  • Serving Size: 1 (331.8 g)
  • Calories 625.1
  • Total Fat - 16.7 g
  • Saturated Fat - 4.8 g
  • Cholesterol - 36.1 mg
  • Sodium - 584.9 mg
  • Total Carbohydrate - 104.2 g
  • Dietary Fiber - 15.3 g
  • Sugars - 6.5 g
  • Protein - 19 g
  • Calcium - 54.5 mg
  • Iron - 3.8 mg
  • Vitamin C - 25 mg
  • Thiamin - 0.7 mg

Step by Step Method

Step 1

In a heavy saucepan, heat the oil and add the pancetta. Cook until the pancetta is lightly brown and beginning to crisp. Add the onions, and cook until the onions are soft and translucent.

Step 2

Add the zucchini and cook until tender crisp. Next add the garlic and cook only until it begins to sizzle. Add the tomatoes, basil, salt and pepper and cook for ten minutes.

Step 3

Add the cream and mix well. Keep the sauce warm over low heat.

Step 4

Cook the pasta in a large pot of boiling, salted water until it is al dente. Drain, and toss the pasta with the sauce and fresh parsley

Tips & Variations

No special items needed.

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