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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Italian >> Italian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. To prepare basic tomato sauce, heat olive oil (4 tbsp) in a pan over a medium heat. | 2. Add the onion and cook for 5 minutes. | 3. Add the chopped tomatoes to the pan along with the garlic, tomato paste, sugar and rosemary. Lower the heat and simmer for 25 – 35 minutes. | 4. Bring a large pan of salted water to the boil and add the rigatoni. Reduce the heat and simmer for 10 minutes, or according to packet instructions, until al dente. | 5. Heat the remaining oil in a large frying pan over a medium heat. Add the pancetta and cook, tossing occasionally, until it is golden brown on all sides, about 3 – 4 minutes. | 6. Add the tomato sauce to the pancetta, reduce heat and simmer for 2 – 3 minutes. | 7. Drain the rigatoni and add it to the tomato sauce. Check the seasoning and adjust if necessary. | 8. Stir in the parsley and serve immediately with Parmesan and a drizzle of. | 9. olive oil. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
rigatoni pasta	1	lb		176.5167	0.0	39.27	0.9917
olive oil	5	tablespoons		596.7	0.0	0.0	67.5
pancetta	7	ounces	diced	176.5167	0.0	39.27	0.9917
onion	1		chopped	64.0	14.944	1.76	0.16
plum tomato	2	cans		176.5167	0.0	39.27	0.9917
garlic clove	1			176.5167	0.0	39.27	0.9917
tomato paste	2	tablespoons		26.24	6.0512	1.3824	0.1504
sugar	1	pinch		1.1471	0.2869	0.0	0.0
rosemary	1	sprig		-	-	-	-
flat leaf parsley	1	tablespoon	chopped	176.5167	0.0	39.27	0.9917
parmesan cheese	2	ounces	grated	209.7862	22.6796	22.6796	2.8349
salt black pepper			ground	176.5167	0.0	39.27	0.9917

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.