Nutrition info - Recipes

Tomatoes, Pancetta, & Red Pepper Penne

Penne for your thoughts. This dynamic Italian dish is loaded with tomatoes, pancetta and red pepper. The next time you have a hankering for pasta, use your noodle and whip up a batch of this gourmet Italian dinner.  It's amore.

Tomatoes, Pancetta, & Red Pepper Penne


For 4 people

  • 3 tablespoon(s) butter
  • 2 tablespoon(s) vegetable oil
  • 1 1/4 inch thick slice pancetta, diced into 1/4 inch pieces
  • 3/4 cup(s) onions, finely diced
  • 2 cup(s) canned Italian plum tomatoes, chopped (or can use fresh)
  • 1/4 teaspoon(s) red pepper flakes
  • 1 dash(es) salt
  • 1 pound(s) penne
  • 4 tablespoon(s) parmesan cheese, grated
  • 1 tablespoon(s) parsley, chopped fresh


In a large skillet heat butter and oil and sauté pancetta until they brown, about four minutes. Add onion and cook for four more minutes, until opaque. Add tomatoes, salt and pepper. Simmer for 20 minutes or until the oil and pancetta fat separate from the tomatoes; you will be able to see this quite clearly. Remove from heat. Meanwhile cook the penne until al dente. Drain and return to pot. Add 1/3 of sauce and mix well. Transfer to large serving platter. Pour remaining sauce over all. Sprinkle cheese and parsley over all.
Ready in 40 min

Nutrition facts

  • Kcal: 304.05 kcal
  • Fibers (g): 1.26g
  • Sodium (mg): 280.04mg
  • Carbs: 14.02g
  • Fat: 21.25g
  • Saturated fat (g): 8.32g
  • Proteins: 6.48g