I had this dish at a restaurant recently. I enjoyed it so much I wanted to try making it at home. Didn’t take long to find a recipe online. Simple and Delicious!
2 Tablespoons Olive Oil
4 ounces thinly sliced pancetta or chopped unsmoked bacon (I used pancetta)
1/2 teaspoon crushed red pepper flakes
1/2 teaspoon freshly ground black pepper
1 small onion (red or yellow)
2 cloves garlic, minced
1 28 ounce can peeled tomatoes with juice, crushed by hand
12 ounces dried bucatini or spaghetti (I like rotini so that is what I used. Not a fan of longer noodles. I blame that on my mom. She did not like spaghetti.) 🙂
1/4 cup finely grated Pecorino (I used Pecorina Romano. You could use Parmesan. Please don’t use the green can. Buy a chunk of the real thing. It really makes a difference. You will thank me.)
- Heat oil in large heavy skillet over medium heat. Add pancetta and saute until crisp and golden, about 4 minutes. (Be sure to constantly move around to avoid burning. Pancetta cooks fast.)
- Add pepper flakes and black pepper, stir for 10 seconds.
- Add onion and garlic, stirring often, until soft, about 8 minutes.
- Add tomatoes (remember to crush with your hands), reduce heat to low, stir occasionally, until sauce thickens. 15-20 minutes.
- Meanwhile, bring a large pot of water to boil and make pasta per the directions. (Don’t overcook. Cook to al dente instructions.) Be sure to add salt. Reserve 1 cup pasta water. Drain in colander.
- Add pasta to sauce in skillet and toss. Add 1/2 cup pasta water and mix thoroughly until sauce coats pasta. Add more pasta water if seems dry. (1/2 cup was enough for me).
- Serve and ENJOY!