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Add a photoServings: 6
Ingredients
- 1 med. onion
- 1 stick celery
- 1 sm. carrot
- 1 clove garlic
- 2 ounce pancetta
- 4 ounce mozzarella cheese
- 3 T extra virgin olive oil
- 1/2 c. dry white wine
- 4 ripe or possibly canned tomatoes
- 1 T tomato paste
- Freshly grnd pepper
- Salt
- 12 ounce fusilli (pasta spirals)
- 1/4 c. grated Pecorino cheese (or possibly Parmesan or possibly Romano)
- Healthy pinch of oregano
Directions
- Finely chop onion, celery, carrot and garlic. Cut pancetta into narrow strips and dice the mozzarella. Put the mix in a wide frying pan together with pancetta and the oil. Fry till vegetables and pancetta are soft, then pour on white wine and evaporated over high heat. Skin and seed tomatoes (optional) and add in to frying pan together with tomato paste. Season with salt and pepper, lower heat and cook till sauce has thickened, stirring often.Cook fusilli "al dente" in salt water (10 min), drain and transfer to the frying pan. Add in 1 tbsp grated Percorino cheese and mix well. If sauce is too thick add in a couple tbsp of water. Transfer to a serving dish and cover with a layer of mozzarella, sprinkle with oregano and serve. Serve with remaining percorino cheese.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 138g | |
| Recipe makes 6 servings | |
| Calories 330 | |
| Calories from Fat 68 | 21% |
| Total Fat 7.6g | 10% |
| Saturated Fat 2.75g | 11% |
| Trans Fat 0.0g | |
| Cholesterol 15mg | 5% |
| Sodium 255mg | 11% |
| Potassium 271mg | 8% |
| Total Carbs 46.5g | 12% |
| Dietary Fiber 2.4g | 8% |
| Sugars 3.06g | 2% |
| Protein 14.62g | 23% |
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