❏ 12 oz Alma’s Whole Wheat Spaghetti pasta
❏ 5 oz Pancetta, (diced)
❏ 1/4 Onion, (chopped)
❏ 8 oz Canned Roma Tomatoes, (seeded and chopped)
❏ Salt & Freshly Ground Pepper
❏ 1 tsp Crushed Red Pepper Flakes
Step 1: In a skillet over medium heat, warm the pancetta. Cook for 7 minutes or until most of the fat has been rendered.
Step 2: Transfer the pancetta with the fat to a small bowl, and set aside.
Step 3: Return the skillet to the heat, and warm the Alma’s Extra-Virgin Olive Oil.
Step 4: Add the onion, and saute for 5 minutes.
Step 5: Add the tomatoes, season with salt and pepper, and cook for another 10 minutes.
Step 6: Add the pancetta with the fat and red pepper flakes to the tomato mixture, and season to taste.
Step 7: Bring a large pot of water to a boil, add some salt and the Alma’s Whole Wheat Spaghetti, and cook until al dente.
Drain, toss well with the sauce and serve immediately.Serves 4.