The Co-op Food Stores of New Hampshire and Vermont

added 03/07/08

Serves
6

This
simple late-harvest sauce is made of fresh tomatoes and red
onions cooked until they are thick and fragrant. Pancetta is
a lean Italian bacon which is not smoked but gets its flavor
from a spice and salt cure. If pancetta is not available, use
Canadian bacon or eliminate meat altogether.

12
oz. spaghetti or linguine

2
tsp. plus 1 Tbs. olive oil

1/4
lb. pancetta, sliced thick, finely chopped

1/4
tsp. hot red pepper flakes

1
large red onion, coarsely chopped

3
large ripe tomatoes, peeled, seeded, chopped, and drained
of excess liquid

Freshly
grated Romano or Parmesan cheese

Cook
pasta in plenty of boiling water until done but still firm to
the bite (al dente). While the pasta cooks, heat 2 teaspoons
of the olive oil in a heavy saucepan over medium heat. Add the
pancetta and cook for 5 minutes, stirring constantly, until
the pieces are crisp. Pour off any excess fat. Add the tablespoon
of oil, then the pepper flakes and onion. Sauté for 5 minutes.
Add the tomatoes and sauté for 1 minute. Lower the heat, cover,
and simmer for 10 minutes. Uncover and cook for 5 minutes more
or until excess liquid evaporates and sauce is thick. Add drained
pasta to the sauce and mix well. Serve with grated cheese on
the side.

Per
serving: 399 calories; 16 g protein, 66 g carbohydrates; 8 g
fat; 13 mg cholesterol; 529 mg sodium % calories from fat: 17.5
%; from saturated fat: 3 %