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Ingredients
US|METRIC
4 SERVINGS
- 1 Tbsp. Bertolli® Classico Olive Oil
- 1/2 lb. bacon, crisp-cooked and crumbled
- 1/2 cup onions (chopped)
- 2 cloves garlic (finely chopped)
- 1/2 tsp. crushed red pepper flakes
- 1 jar bertolli vineyard premium collect marinara with burgundi wine sauc
- 8 oz. rigatoni (or penne pasta, cooked and drained)
- 1 Tbsp. finely chopped fresh parsley (optional)
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Directions
- Heat Olive Oil in 12-inch nonstick skillet over medium-high heat and cook pancetta, onion, garlic and red pepper flakes 3 minutes or until pancetta is golden. Stir in Sauce. Bring to a boil over high heat. Reduce heat to low and simmer, stirring occasionally, 5 minutes. Serve over hot rigatoni and sprinkle with parsley.
NutritionView More
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90Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories90Calories from Fat4.5 |
| % DAILY VALUE |
| Total Fat0.5g1% |
| Saturated Fat0g0% |
| Trans Fat |
| Cholesterol20mg7% |
| Sodium5mg0% |
| Potassium60mg2% |
| Protein3g |
| Calories from Fat4.5 |
| % DAILY VALUE |
| Total Carbohydrate17g6% |
| Dietary Fiber<1g2% |
| Sugars<1g |
| Vitamin A4% |
| Vitamin C6% |
| Calcium2% |
| Iron4% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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