1poundfettuccinecooked according to package directions (or any wide pasta)
1/2cupParmigiano-Reggiano cheese
Instructions
In a large skillet, heat olive oil over medium heat and saute pancetta 5 minutes, add garlic, red pepper flakes, tomatoes, basil, and salt and pepper to taste and freshly chopped basil and simmer 15 minutes. Toss with pasta and top with cheese.
Notes
SERVING SUGGESTION: A big spinach salad.VEGETARIAN: Use vegetarian bacon instead of pancetta.GLUTEN FREE: Make sure plum tomatoes and pasta are gluten free.NUTRITION: 497 Calories; 12g Fat; 32g Protein; 63g Carbohydrate; 3g Dietary Fiber; 53mg Cholesterol; 2056mg Sodium. Exchanges: 4 Grain (Starch); 3 Lean Meat; 1 Vegetable; 1 Fat.