Ingredients

The following ingredients have 2 Servings
  • 5 ounces bucatini
  • 1 teaspoon olive oil
  • 8 ounces diced pancetta
  • 1/4 cup finely chopped yellow onion
  • 3 large cloves of garlic, finely chopped
  • 1/2 teaspoon red pepper flakes, or to taste (see note)
  • 3/4 cup tomato puree
  • 1/4 cup water
  • 1 tablespoon balsamic vinegar
  • 1/4 cup grated Parmesan cheese
  • Chopped fresh parsley, for garnish

Instruction

  • Bring a large pot of water to a boil, add the bucatini and cook according to package directions.
  • In a large pan, heat the olive oil over medium heat. Add the pancetta and cook until it renders it’s fat and starts to turn crispy. Add the onions, garlic, and crushed red pepper and cook them for a minute or so, just until the garlic is fragrant.
  • Add the tomato puree and water and stir to combine. Increase the heat to bring the sauce to a simmer. Simmer the sauce while you wait for the pasta to finish cooking.
  • Add the balsamic vinegar to the sauce and stir to combine. Add the cooked pasta and toss it in the sauce until the pasta is evenly coated. To serve, top each serving with the grated cheese and chopped parsley.