Categories: Pasta
Ingredients
- Kosher salt
- 12 oz. spaghetti
- 2 tbsp. olive oil
- 4 thick slices pancetta, chopped
- 1 red onion, diced
- 3 garlic cloves, thinly sliced
- 1/2 tsp red pepper flakes, plus more for topping
- 2 cups strained tomatoes (such as Pomi)
- 1 sprig fresh basil
- 1/3 cup grated Parmesan, plus more for topping
Directions
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Bring a large pot of salted water to a boil. Add the pasta and cook as directed. Reserve 3/4 cup cooking water, then drain.
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Meanwhile, heat the olive oil in a large skillet over medium heat. Add the pancetta and red onion and cook, stirring occasionally, until the onion is tender, about 10 minutes. Add the garlic and red pepper flakes; cook until the garlic is just softened, about 1 minute. Stir in the tomatoes, basil, and 1/4 tsp salt. Gently simmer, stirring occasionally, until the sauce is slightly thickened, about 10 minutes.
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Add the pasta to the sauce and toss to coat, gradually adding the reserved cooking water as needed to loosen; discard the basil. Add the Parmesan, season with salt and toss again. Top each serving of pasta with more Parmesan and red pepper flakes.