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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Italian >> Italian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Heat a splash of olive oil in a pan and fry the pancetta for 4-5 minutes until crisp. Add the onions and lightly fry until soft, about 15 minutes. Stir in the chili and cook for 1-2 more minutes. | 2. Pour in the wine and turn up the heat to high, cooking until the alcohol has evaporated. Stir, then add the chopped tomatoes and rosemary. | 3. Reduce the heat to low and allow the sauce to simmer for 2 hours 30 minutes, until thick and fairly dry. | 4. Cook the penne in boiling salted water until al dente, about 10 minutes. Drain and set aside. | 5. Stir in 8 tbs of the parmesan into the sauce and cook for 1 more minute, then mix with the pasta and season with black pepper. Serve on plates and scatter over the rest of parmesan. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
penne pasta	14	ounces		1480.29	297.9333	52.0296	6.0249
olive oil				-	-	-	-
pancetta	1 1/3		smoked sliced	33.6222	0.0	7.48	0.1889
red onion	4		chopped	256.0	59.776	7.04	0.64
chili	1/2	teaspoon		0.625	0.1478	0.0312	0.0031
red wine	1/2	cup		-	-	-	-
tomato	1	can	chopped	40.2099	8.6898	1.9658	0.4468
rosemary	1	sprig	chopped	-	-	-	-
parmesan cheese	12	tablespoons	grated	222.0	24.0	24.0	3.0

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