Description
A famous Roman pasta dish of spicy tomato sauce with pancetta.
Ingredients
Scale
- 1 pound dried bucatini or spaghetti (or make homemade pasta!)
- 2 tablespoons extra virgin olive oil
- 4 ounces diced pancetta
- 1/2 of a yellow onion, minced
- 2 cloves garlic, minced
- ½ teaspoon ground black pepper
- ½ teaspoon crushed red pepper flakes
- 1 28-ounce can crushed tomatoes
- 2 tablespoons unsalted butter
- ¼ cup grated parmesan + more for serving
- ¼ cup thinly sliced fresh basil + more for serving
Instructions
- Heat olive oil over medium heat in a large skillet or dutch oven. Add pancetta and sauté until crispy.
- Add onion and sauté until onion is soft, about 5 minutes.
- Add garlic, black pepper, and red pepper flakes. Stir and cook until fragrant, about 1 minute.
- Add crushed tomatoes and stir to combine. Reduce heat to low, cover and simmer until sauce has thickened, about 20 minutes.
- Meanwhile, bring a large pot of water to a boil. Season with salt and cook pasta according to box instructions. If using fresh pasta, this will take only about 3-4 minutes. Reserve ¼ cup of the pasta cooking water and drain the rest.
- Stir cooked pasta and the reserved pasta water into sauce. Add butter and parmesan to pasta and toss to combine until butter is melted.
- Serve pasta topped with fresh basil and additional parmesan as desired.
- Prep Time: 5 minutes
- Cook Time: 25 minutes
- Cuisine: Entreés, Pasta