Ingredients25 m servings 447 cals
- Bring a large pot of water to a boil.
- Meanwhile in a food processor combine pancetta, garlic and parsley; pulse until finely ground.
- Add the mixture to a large skillet with olive oil and cook over medium heat for about 8 minutes. Stir in the Barilla Traditional sauce, one cup of water and season with salt and pepper.
- Cook the pasta according to package directions; drain and toss with the sauce. Stir in the cheese before serving.
Per Serving: 447 calories; 11.4 g fat; 69.5 g carbohydrates; 16.8 g protein; 13 mg cholesterol; 664 mg sodium. Full nutrition
ReviewsRead all reviews 4
This is a very nice recipe... we used our own cherry/grape tomatoes as well as our own fresh basil.... it makes this dish taste extremely fresh! Adding a pinch of some chili powder to the sautée...
This was very good and very easy. I used campanelle instead of shells. This was a great cut with this sauce. I increased the pancetta and also put it in the freezer prior to putting it in the f...