Ingredients
Serves 4
| 2 Tbsp | Pastene Extra Virgin Olive Oil | |
| 4 oz | pancetta or prosciutto | |
| ½ tsp | red pepper flakes | |
| ½ tsp | salt | |
| 1 | white onion, finely chopped | |
| 1 | large garlic clove, minced | |
| 1 | 28 oz can Pastene San Marzano D.O.P. Tomatoes | |
| 16 oz | Pastene Italian Bucatini | |
| ¼ cup | Pastene Grated Romano Cheese |
Directions
Prep Time: 10 minutes | Cook Time: 35 minutes
- Heat oil in a large skillet over medium heat. Add pancetta and sauté until crisp and golden, about 4 minutes. Stir in red pepper flakes and salt.
- Add onion and garlic; cook, stirring often until soft, about 8 minutes.
- Add tomatoes, reduce heat to low. Break up the tomatoes with the back of a wooden spoon for a thick and chunky sauce. Cook for 15 to 20 minutes, stirring occasionally.
- Meanwhile, bring a large pot of salted water to a boil and cook pasta to 2 minutes before al dente. Drain, reserving ½ cup of pasta cooking water.
- Add drained pasta and the reserved ½ cup of water to the sauce in the skillet and toss thoroughly to coat. Cook an additional 2 minutes.
- Stir in cheese and transfer pasta to warmed serving bowls. Top with additional romano cheese and enjoy!
