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

1. In a skillet, combine oil, pancetta, onion and garlic. Cook over medium until pancetta and onion are golden, about 12 minutes.

2. Stir in the tomatoes and crushed red pepper. Add salt to taste. Bring to a simmer and cook until thickened, about 25 minutes.

3. Meanwhile, boil water and add the bucatini and salt and cook until al dente.

4. 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.

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