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

1. 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.

2. 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.

3. 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.

Email to a friend | Print this recipe | Back