Pasta with Pancetta and Cherry Peppers

Pasta with Pancetta and Cherry Peppers
Pasta with Pancetta and Cherry Peppers
Hunt's

Pasta with Pancetta and Cherry Peppers

A new survey from ConAgra Foods found that Millennials consider Italian to be the most romantic meal. Break the tradition of eating out for Valentine’s Day with this easy pasta dish from Laura in the Kitchen on behalf of Hunt’s®. #VDayIn 

4
Servings
345
Calories Per Serving
Deliver Ingredients

Ingredients

  • 12 Ounces penne pasta or any pasta shape of your choice
  • 1 Tablespoon olive oil
  • 4 Ounces pancetta, diced into 1/4-inch pieces
  • 4 cloves garlic, sliced
  • 29 Ounces tomato sauce, such as Hunts
  • 1 Teaspoon granulated sugar
  • ½ Teaspoon Italian seasoning
  • 1/3 Cup pickled cherry peppers, (about 3 peppers) seeds removed and peppers torn or chopped into bite-size pieces
  • 2 Tablespoons fresh chopped parsley
  • ¼ Cup freshly grated Parmigiano-Reggiano

Directions

Fill a large pot with water, add a pinch of salt and bring to a boil.

In a large skillet with high sides, add the olive oil and heat it over medium heat. Add the pancetta and cook until the pancetta renders its fat and crisps up a bit. This will take around 5 minutes. Add the garlic, saute for an additional 2 minutes or until the garlic lightly browns.

Add the tomato sauce, the Italian seasoning, and sugar. Give everything a nice stir, bring the mixture up to a boil, reduce the heat to medium low. Partially cover the skillet with a lid and simmer for 25 minutes.

About 10 minutes before the sauce is done cooking, the pasta water should be boiling. Add the pasta, cook according to package instructions and drain well.

Add the cherry peppers to the sauce along with a good pinch of salt and pepper. Stir in the pasta, parsley, and cheese.

Serve right away!

Nutritional Facts

Total Fat
21g
30%
Sugar
2g
2%
Saturated Fat
9g
38%
Cholesterol
70mg
23%
Carbohydrate, by difference
18g
14%
Protein
23g
50%
Vitamin A, RAE
115µg
16%
Vitamin C, total ascorbic acid
55mg
73%
Vitamin K (phylloquinone)
123µg
100%
Calcium, Ca
50mg
5%
Choline, total
2mg
0%
Fiber, total dietary
3g
12%
Folate, total
30µg
8%
Iron, Fe
3mg
17%
Magnesium, Mg
46mg
14%
Niacin
3mg
21%
Phosphorus, P
92mg
13%
Selenium, Se
1µg
2%
Sodium, Na
326mg
22%
Water
202g
7%

Pasta Shopping Tip

Italian food is about simplicity and letting the ingredients shine. So make sure you get ingredients that are great quality and flavor. Farmers markets and specialty stores will have great produce and products. Just be sure to have some great olive oil.

Pasta Cooking Tip

Unlike other highly regarded cuisines, Italian cooking is usually simple to make with many dishes having only 4 to 8 ingredients.Italian cooks rely chiefly on the quality of the ingredients rather than on elaborate preparation.

Pasta Wine Pairing

Sweet chenin blanc, muscat, or amontillado sherry with nut-based desserts; sauternes or sweet German wines with pound cake, cheesecake, and other mildly sweet desserts; sweet chenin blanc or muscat or Alsatian vendange tardive (late harvest) wines with sweeter desserts; sweet chenin blanc or muscat or Alsatian vendange tardive (late harvest) wines, port, madeira, late-harvest zinfandel, or cabernet sauvignon or cabernet franc with chocolate desserts.