Ingredients
  • 1 onion, cut into thin wedges
  • 5 ounces pancetta, chopped, or 5 slices bacon, chopped
  • 3 garlic, minced
  • 4 14 1/2 ounce can diced tomatoes with basil, garlic, and oregano, undrained
  • 1 15 ounce can tomato sauce
  • 2 teaspoons dried parsley, crushed
  • 1 teaspoon dried oregano, crushed
  • 1/2 teaspoon salt
  • 1/2 teaspoon dried basil, crushed
  • 1/2 teaspoon crushed red pepper
  • 8 cups hot cooked orecchiette or penne pasta
  • 1/4 cup finely shredded Parmesan cheese (1 ounce)
  • Fresh oregano leaves (optional)
Directions
1. 
In a large skillet, cook onion, pancetta, and garlic over medium heat until onion is tender and pancetta is brown. Drain off fat.
2. 
Transfer pancetta mixture to a 3 1/2- to 5-quart slow cooker. Stir in undrained tomatoes, tomato sauce, parsley, dried oregano, salt, basil, and crushed red pepper.
3. 
Cover and cook on low-heat setting for 8 to 10 hours or on high-heat setting for 4 to 5 hours.
4. 
Serve over hot cooked pasta. Sprinkle each serving with cheese and, if desired, garnish with fresh oregano.

nutrition information

Per Serving: cal. (kcal) 369, Fat, total (g) 8, chol. (mg) 14, sat. fat (g) 3, carb. (g) 59, Monosaturated fat (g) 0, Polyunsaturated fat (g) 1, fiber (g) 5, sugar (g) 10, pro. (g) 13, vit. A (IU) 242.95, vit. C (mg) 29.52, Thiamin (mg) 0.4, Riboflavin (mg) 0.24, Niacin (mg) 2.96, Pyridoxine (Vit. B6) (mg) 0.16, Folate (g) 108.86, Cobalamin (Vit. B12) (g) 0.06, sodium (mg) 1131, Potassium (mg) 270, calcium (mg) 141.36, iron (mg) 3.6, Percent Daily Values are based on a 2,000 calorie diet
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