Penne All'Arrabbiata

1. Heat oil in heavy large skillet over medium-low heat.

2. Add pancetta and garlic and cook until fat is rendered and garlic is golden brown,stirring frequently, about 10 minutes.

3. Add tomatoes with liquid, salt and pepper flakes and boil until thick, breaking up tomatoes, about 30 minutes.

4. Cook pasta in large pot of boiling salted water and drain.

5. Add to sauce and toss to coat.

6. Mix in cheeses and butter.

7. Season to taste with salt and pepper and serve.

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Nutrient	Quantity
Total fats	51.3156 g
Protein	89.1871 g
Carbohydrates	374.3366 g
Energy	2332.3838 kCal
Fatty acids, total saturated 18:3 undifferentiated	0.4688 g
Water	54.7189 g
Aspartic acid	3.3706 g
Calcium, Ca	712.8902 mg
Lutein + zeaxanthin	0.96 g
Fiber, total dietary	17.508 g
Fatty acids, total saturated 22:0	0.0348 g
Carotene, beta	8.1 g
Niacin	9.6915 mg
Vitamin A, RAE	24.9 g
Arginine	2.9917 g
Riboflavin	0.4632 mg
Tocopherol, beta	0.2577 mg
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA)	0.1094 g
Fatty acids, total saturated 20:1	0.1497 g
Glutamic acid	22.1977 g
Sodium, Na	741.1201 mg
Fatty acids, total saturated 16:1 undifferentiated	0.4492 g
Total lipid (fat)	51.3156 g
Manganese, Mn	4.7189 mg
Fructose	0.5016 g
Proline	7.4046 g
Fatty acids, total saturated 16:0	6.2675 g
Fatty acids, total saturated 8:0	0.0336 g
Sucrose	2.1888 g
Choline, total	10.713 mg
Sugars, total	13.1352 g
Serine	3.1162 g
Fatty acids, total saturated 10:0	0.0757 g
Fatty acids, total saturated 18:0	1.6106 g
Vitamin B-6	0.8263 mg
Selenium, Se	315.0247 g
Ash	9.4428 g
Fatty acids, total saturated 18:1 undifferentiated	26.1458 g
Pantothenic acid	2.2094 mg
Phenylalanine	3.3403 g
Copper, Cu	1.8331 mg
Betaine	0.027 mg
Thiamin	0.8373 mg
Retinol	23.4 g
Methionine	0.8513 g
Iron, Fe	9.9342 mg
Carbohydrate, by difference	374.3366 g
Phosphorus, P	1516.622 mg
Folate, total	126.6602 g
Tocopherol, gamma	4.2369 mg
Fatty acids, total saturated 4:0	0.0972 g
Alanine	2.2845 g
Cholesterol	12 mg
Valine	2.9973 g
Fatty acids, total saturated 18:2 undifferentiated	11.3758 g
Glycine	2.389 g
Glucose (dextrose)	0.5472 g
Fatty acids, total saturated 14:0	0.3372 g
Zinc, Zn	9.6912 mg
Isoleucine	2.573 g
Maltose	8.9376 g
Fatty acids, total saturated 12:0	0.084 g
Fatty acids, total polyunsaturated	11.8512 g
Fatty acids, total polyunsaturated 17:1	0.0338 g
Leucine	4.933 g
Tocotrienol, alpha	0.5928 mg
Vitamin A, IU	111.24 IU
Folate, DFE	126.6602 g
Tryptophan	0.9646 g
Vitamin C, total ascorbic acid	1.872 mg
Phytosterols	59.67 mg
Fatty acids, total polyunsaturated 18:1 c	0.7798 g
Fatty acids, total saturated 20:0	0.1118 g
Tocotrienol, beta	0.0456 mg
Fatty acids, total saturated 6:0	0.0576 g
Starch	284.7726 g
Tyrosine	1.3368 g
Vitamin B-12	0.66 g
Vitamin K (phylloquinone)	17.052 g
Fatty acids, total saturated	8.8792 g
Histidine	1.5229 g
Fatty acids, total monounsaturated	26.7857 g
Threonine	2.3378 g
Folate, food	126.6602 g
Fatty acids, total polyunsaturated 17:0	0.0059 g
Vitamin E (alpha-tocopherol)	4.4049 mg
Magnesium, Mg	295.9805 mg
Lysine	1.5466 g
Potassium, K	1525.4123 mg
Cystine	1.2747 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Salt	1 teaspoon	0	0	0
Butter	2 tablespoons	171	7.857	14.4
Olive oil	2 tablespoons	238.68	0	27
Penne pasta	1 lb	1691.7638	340.496	6.8856
Parmesan cheese	0.75 cup	222	24	3
Garlic Clove	2	8.94	1.9836	0.03
salt black pepper	0	0	0	0
red pepper flake	0.25 teaspoon	0	0	0
pancetta	4 slices	0	0	0
italian plum tomato	1 can	0	0	0