Ingredients
The following ingredients have 6 Servings
- 1 lb Bucatini pasta
- 5 oz of pancetta or bacon (diced)
- 2- 14 oz cans of diced tomatoes with basil (garlic and oregano seasoning)
- 2 tbs extra virgin olive oil
- 3 cloves of fresh garlic (minced)
- Pecorino Romano grated cheese 3 tbs
- red pepper flakes (optional)
- salt and pepper to taste
- 3 tbsp of pasta water
Instruction
- In a large frying pan on medium heat, begin to heat olive oil. Add garlic and simmer for 30 seconds being careful not to brown the garlic. Then, add pancetta and black pepper and cook for two minutes. Add tomatoes with juice. Cook on medium heat for 15 minutes and then turn to low heat and cook another 45 minutes, covered stirring every ten minutes. When sauce is finished cooking, stir in 3 tbs of pasta water.
- In a large stock pot, boil 4 quarts of water and season with salt. Cook Bucatini pasta according to package directions. Do not over cook. Reserve 3 tbs of pasta water for sauce. Drain pasta and return back to stock pot.
- Add tomato sauce to the drained pasta and stir together.
- Add grated Pecorino Romano cheese and crushed red pepper flakes before serving.
