Recipe Summary

30 mins
20 mins
50 mins


Ingredient Checklist


Instructions Checklist
  • For pasta: In a large saucepan, cook pasta in boiling, lightly salted water according to package directions. Drain; reserve 1 cup pasta cooking water. Return pasta to hot pan; cover and keep warm. Set pasta water aside.

  • Meanwhile, for tomato sauce: In a large saucepan, heat oil over medium heat. Add onion, pancetta and garlic. Cook and stir for 3 to 4 minutes or until pancetta begins to brown. Remove saucepan from heat. Add the wine. Return to heat and cook on medium-high heat, scraping up all the brown bits in the pan, about 3 minutes or until almost all the liquid evaporates.

  • Stir in the undrained tomatoes, the 1/4 cup parsley, oregano, salt, crushed red pepper and black pepper. Bring to boiling; reduce heat. Simmer, uncovered, for 20 to 30 minutes or until sauce is thickened to desired consistency, stirring occasionally.

  • Add pasta to hot tomato sauce. Toss to combine. Or, toss the hot pasta with Classic Pesto instead of the tomato sauce. (If pasta is dry, add a little of the reserved pasta water to sauce-coated pasta for desired moistness.)

  • Sprinkle each serving with additional snipped parsley and top with Parmesan cheese. If you like, top each serving of pasta with Rosemary-Crusted Grilled Salmon and/or Grilled Summer Squash. Serve immediately.

Nutrition Facts

815 calories; fat 51g; cholesterol 17mg; saturated fat 9g; carbohydrates 67g; mono fat 25g; poly fat 10g; insoluble fiber 8g; sugars 9g; protein 23g; vitamin a 3595.7IU; vitamin c 35.4mg; thiamin 0.8mg; riboflavin 0.5mg; niacin equivalents 7.7mg; vitamin b6 0.6mg; folate 209.7mcg; vitamin b12 0.2mcg; sodium 659mg; potassium 1077mg; calcium 313mg; iron 7.9mg.