Rigatoni with Pancetta
4 Servings / Serving Size: 1 cup

Ingredients

• 8 oz rigatoni noodles
• 1/2 Tbsp olive oil
• 1 oz pancetta (or 1 oz ham), diced
• 1 medium onion, diced
• 3/4 cup frozen peas
• 1 cup Iow-fat, reduced-sodium chicken broth
• 1 cup no-salt, added tomato puree
• 2 Tbsp grated Parmesan cheese
  Salt and pepper to taste

Directions

1. Prepare the rigatoni according to the package directions.
2. Meanwhile, heat the olive oil in a large skillet over medium heat. Add the pancetta and sauté for 2 minutes. Add the onion and cook for 3 minutes. Add the peas and cook for 2 minutes.
3. Add the chicken broth and bring to a boil. Add the tomato puree and simmer for 10 minutes until reduced by half.
4. Drain the pasta and add it to the sauce. Toss the pasta with the sauce and add salt and pepper if needed. Top each serving with the cheese.