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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Italian >> Italian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Bring pasta to boil in large pot. Heat the olive oil and the garlic in a large saute pan over medium-high heat until the garlic starts to brown, about 2 or 3 minutes. | 2. Add the pancetta (or bacon), onions, and red pepper flakes; cook until bacon begins to brown and onions soften. Pour in the red wine and stir up any brown bits that might be clinging to the bottom of the pan. Boil until the wine is reduced by half. | 3. Add the tomato sauce, chicken stock, and chopped basil. Bring to a boil and simmer 15 to 20 minutes. Cook pasta in boiling water according to package directions. Drain well, then return to the pot. Pour sauce over pasta and cook, stirring, 3 minutes over medium heat, until the sauce is absorbed. Add the cheese. Toss well and serve. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
water	3	quarts		-	-	-	-
extra virgin olive oil	3	tablespoons		151.3	0.0	33.66	0.85
garlic clove	4		sliced	151.3	0.0	33.66	0.85
onion	1/2	cup	chopped	32.0	7.472	0.88	0.08
pancetta	6	ounces	sliced cut	151.3	0.0	33.66	0.85
red pepper flake	1/2	teaspoon		151.3	0.0	33.66	0.85
red wine	1/2	cup		-	-	-	-
tomato sauce	1	cup		-	-	-	-
chicken stock	1	cup		86.4	8.472000000000001	6.047999999999999	2.88
basil	4	tablespoons	chopped	2.438	0.2809	0.3339	0.0678
pasta	16	ounces	uncooked	312.9784	45.3592	6.9853	10.478
romano cheese	5	tablespoons	grated	-	-	-	-

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