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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Italian >> Italian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Heat 1/3 cup of olive oil in a large skillet over medium heat. | 2. Add pancetta and cook, stirring, until golden, 2 to 3 minutes. | 3. With a slotted spoon transfer pancetta to a plate. | 4. Place skillet back on medium heat. | 5. Add onion, cook, stirring, 2 to 3 minutes then add peppers. | 6. Cook, stirring, until peppers begin to color and soften, 5 to 6 minutes. | 7. Return pancetta to skillet, add tomatoes and season with salt and pepper. | 8. Reduce heat to medium-low and cook uncovered, stirring occasionally, until peppers are tender and juices in skillet have thickened, 15 to 20 minutes. | 9. Add a little water or broth if juices should reduce too much. | 10. Taste and adjust seasoning and turn heat off. Makes 2 and 1/2 to 3 cups of sauce. | 11. Cook pasta in plenty of salted boiling water until 'al dente'. | 12. Put skillet back on medium heat. | 13. Add remaining olive oil. | 14. Stir to blend. | 15. Drain pasta and add to skillet with sauce. | 16. Season lightly with salt. | 17. Mix quickly over low heat until pasta and sauce are well combined. | 18. Taste, adjust seasoning and serve. | 19. That's it! | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
olive oil	1/2	cup		954.72	0.0	0.0	108.0
yellow onion			sliced	-	-	-	-
red bell pepper	5	pounds		2017.3379	0.0	448.801	11.3334
tomato	1		seeded diced	40.2099	8.6898	1.9658	0.4468
salt black pepper			ground	2017.3379	0.0	448.801	11.3334
balsamic vinegar	2 -3	tablespoons		0.0	0.0	0.0	0.0
pasta shell	1			2017.3379	0.0	448.801	11.3334

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