Prep: 5 minutes; Cook: 40 minutesThe graceful concave shape of seashell pasta gathers and holds every drop of this rustic, smoky tomato sauce. However, this easy-to-make sauce complements any shape of pasta.

Recipe by Oxmoor House June 2006

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Recipe Summary

Yield:
8 servings (serving size: 1 cup pasta and 1 teaspoon cheese)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Heat a large saucepan over medium-high heat. Add pancetta; sauté 2 minutes or until browned. Add onion and garlic; reduce heat to medium, and cook 7 minutes or until onion is lightly browned. Add tomatoes, red pepper, and salt; simmer, uncovered, 30 minutes.

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  • While sauce simmers, cook pasta according to package directions, omitting salt and fat. Drain pasta, and return to pan. Add sauce, and toss to coat. Spoon pasta into individual bowls, and sprinkle with cheese.

  • Amatriciana (ah-mah-tree-CHAH-nah), a tomato-based sauce with pancetta, garlic, and crushed red pepper, is named for the small town of Amatrice. It's perfect served over conchiglie (con-KEE-lyay).

Source

Oxmoor House Healthy Eating Collection

Nutrition Facts

206 calories; fat 3.5g; saturated fat 1.4g; protein 7.6g; carbohydrates 36g; fiber 3.2g; cholesterol 7mg; iron 1.8mg; sodium 342mg; calcium 47mg.
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