Pasta Vecchia Napoli (Tomato Sauce With Smoked Pancetta)
"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
Ingredients
Nutritional
- Serving Size: 1 (446.6 g)
- Calories 833.8
- Total Fat - 34.5 g
- Saturated Fat - 12.5 g
- Cholesterol - 70.1 mg
- Sodium - 722.6 mg
- Total Carbohydrate - 115.8 g
- Dietary Fiber - 17.5 g
- Sugars - 11.9 g
- Protein - 22.3 g
- Calcium - 103.1 mg
- Iron - 6.8 mg
- Vitamin C - 39.9 mg
- Thiamin - 0.4 mg
Step by Step Method
Step 1
In a heavy saucepan, heat the oil and add the pancetta.
Step 2
Cook until the pancetta is lightly brown and beginning to crisp. Add the onions and cook until the onions are soft and translucent.
Step 3
Add the zucchini and cook until tender crisp.
Step 4
Next add the garlic and cook only until it begins to sizzle.
Step 5
Add the tomatoes, basil, salt and pepper and cook for ten minutes.
Step 6
Add the cream and mix well.
Step 7
Keep the sauce warm over low heat.
Step 8
Cook the pasta in a large pot of boiling, salted water until it is al dente.
Step 9
Drain, and toss the pasta with the sauce and fresh parsley.
Tips
No special items needed.
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