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Spicy Spaghetti With Tomatoes And Pancetta

serves 2-4

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3/4 pound spaghetti
6 ounces pancetta, diced
1 onion, thinly sliced
1 tablespoon olive oil
1 teaspoon red pepper flakes
5 plum tomatoes, diced
1 cup low-sodium chicken broth
1/4 cup chopped fresh parsley
1/2 cup freshly grated parmesan


prep: 15 minutes
total: 45 minutes


large pot
large sauté pan
slotted spoon


1. Bring a large pot of water and 2 teaspoons salt to a boil. When the water boils, add the pasta and cook until al dente.

2. Meanwhile, prep all the ingredients. Heat the olive oil in a large sauté pan over medium heat. When it's hot and shimmering, stir in the diced pancetta. Cook, stirring occasionally, until it's crisp and browned, 6-8 minutes. With a slotted spoon, remove the pancetta to a plate.

3. Add the onion to the pan and cook, stirring often, until soft, 4-6 minutes. Sprinkle in the red pepper flakes and stir. Add the tomatoes and season with a light sprinkling of salt and pepper. Stir to combine everything and cook for 2 minutes.

4. Pour in the broth and simmer for 7-10 minutes until the tomatoes are soft and breaking down. Stir in the pancetta, turn the heat to low and gently simmer until the pasta is ready. Drain the pasta and add it in batches to the sauce, tossing as you go until you're happy with the pasta-to-sauce ratio. Stir in the parsley and parmesan, and serve.
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