Categories: Pasta
Ingredients
- 2 tbsp olive oil
- 2 oz pancetta, diced
- 1 medium onion, chopped
- 1 garlic clove, chopped
- 35 oz can Italian peeled tomatoes, drained and chopped
- pinch of crushed red pepper
- salt
- 1 lb bucatini
- 1/2 cup grated Romano
Directions
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In a skillet, combine oil, pancetta, onion and garlic. Cook over medium until pancetta and onion are golden, about 12 minutes.
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Stir in the tomatoes and crushed red pepper. Add salt to taste. Bring to a simmer and cook until thickened, about 25 minutes.
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Meanwhile, boil water and add the bucatini and salt and cook until al dente.
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Scoop out about 1 cup of cooking water. Drain the pasta and pour it into the pan with the sauce. Toss pasta and sauce together over high for about 1 minute, until pasta is coated. Add a little cooking water, if dry. Remove from heat, add cheese and toss well.