1 (3- oz.) package diced pancetta (in our Deli)
1 medium onion, coarsely chopped
3 cloves garlic, minced
1/2 cup chicken stock
1 (28- oz.) can San Marzano tomatoes, pureed
1 tsp. dried basil
Freshly ground sea salt and pepper to taste
1 (8- oz.) package Delverde Pappardelle Nests
Grated Parmesan cheese
Snipped fresh basil
Prep: 10 minutes, Cook: 20 minutes, Serves: 4
2. Stir in stock, tomatoes and basil and bring to a boil; reduce heat slightly and cook for 10 minutes more. Season with salt and pepper.
3. While sauce is cooking, cook pasta for 7 minutes in boiling salted water (do not overcook). Drain well and add to pan with sauce; toss lightly to coat. Serve with Parmesan and basil.
378 calories, 13 g protein, 10 g total fat (3 g sat.), 54 g carbohydrate, 6 g fiber, 7 g sugar, 44 mg cholesterol, 528 mg sodium, 9 points