Recipe Details
Ingredients
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1poundspaghetti
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3tablespoonsextra-virgin olive oil, divided, or more if needed
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1onion, finely chopped
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7ouncespancetta bacon, diced
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2cupspassata (crushed tomatoes)
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1tablespoonwater, or more as needed
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½teaspoonwhite sugar
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2tablespoonsgrated Parmesan cheese
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1pinchred pepper flakes, or to taste
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salt and freshly ground black pepper, to taste
Cooking Directions
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Bring a large pot of lightly salted water to a boil. Cook spaghetti in boiling water, stirring occasionally, until tender yet firm to the bite, about 12 minutes.
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Meanwhile, heat 2 tablespoons olive oil in a large skillet over medium heat and cook onion until golden brown, about 5 minutes. Add pancetta and cook, stirring occasionally, until crisp, 2 to 3 minutes. Pour in passata, water, and sugar; cook until sauce has thickened, 10 to 15 minutes.
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Drain spaghetti and toss with sauce, remaining olive oil, Parmesan cheese, and red pepper flakes. Season with salt and pepper.
Nutrition Facts
| Full Nutrition Label | |
|---|---|
| Servings Per Recipe4 | |
| Calories662 | |
| % Daily Value * | |
| Total Fat 20g |
25% |
| Saturated Fat 4g |
22% |
| Cholesterol 20mg |
7% |
| Sodium 616mg |
27% |
| Total Carbohydrate 97g |
35% |
| Dietary Fiber 7g |
23% |
| Total Sugars 5g |
|
| Protein 24g |
48% |
| Vitamin C 13mg |
15% |
| Calcium 102mg |
8% |
| Iron 6mg |
32% |
| Potassium 749mg |
16% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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