Ingredients

The following ingredients have 6 Servings
  • 1 lb bucatini pasta
  • 1 tbsp olive oil
  • 3 tbsp pancetta
  • 28 oz tomato sauce (homemade) or can of peeled tomatoes with juice
  • 2 cloves glaric, (minced)
  • 1 small white onion, (minced)
  • 1/2 tsp each crushed red pepper flakes and black pepper
  • 1 pinch kosher salt, (to taste)
  • 1/3 cup grated pecorino romano cheese

Instruction

  • Bring a large pot of water to a boil. Add the pasta and cook according to package instructions or al dente. Drain, reserving 1 cup of pasta water.
  • Heat oil in a large skillet. Add pancetta and sauté until crisp (about 4-5 minutes). Add onion and garlic and cook until soft and fragrant (about 3-4 minutes). Finally add tomato sauce (homemade recipe) or can of peeled tomatoes with juice, season with salt, pepper and red pepper flakes, stir and reduce heat to medium-low. Cook, stirring occasionally, until sauce thickens (about 15 minutes).
  • Transfer drained bucatini pasta to the skillet and toss to coat. Add reserved pasta water if sauce is too thick. Top with perorino romato cheeser and fresh parsley or basil. Serve.