WW pts: 5 pts. a serving
1 Tbsp Olive oil
1 medium onion, chopped finely
4 oz. Pancetta (I used Turkey bacon b/c it's what I had)
1/4 to 1/2 tsp crushed red pepper flakes
1/2 cup dry white wine (I used chicken broth b/c we didn't have the wine)
1 -28 oz. can of diced tomatoes, no salt added
1/4 tsp salt
6 oz. whole wheat penne noodles (it called for Perciatelli, but I only had penne)
1/3 cup grated parmesan or Pecorino Romano cheese.
Bring a large pot of water to boil.
Meanwhile heat oil in a large, deep skillet over medium heat. Add onion, bacon and red pepper flakes. Saute 10 minutes or until onion and bacon are golden.
Pour in wine (broth) and bring to a boil, stir in tomatoes and salt,. Bring sauce to a boil, lower heat, and simmer stirring occasionally.
When sauce has simmered for 10 minutes add pasta to boiling water and cook according to directions. Reserve 1/2 cup of pasta water.
Drain pasta; add to sauce in skillet and toss over medium heat 1 minute until pasta is well coated. Remove from heat, stir in cheese and reserved pasta water and toss well. Serve immediately with extra cheese.
I made a side salad so we could have some extra veggies for the day!!