Ingredients Jump to Instructions ↓

  1. 1 lb. Bucatini pasta

  2. 2 cups canned plum tomatoes, chopped

  3. 1 cup pancetta, cubed

  4. 2 tbsp. extra-virgin olive oil

  5. 1 garlic clove

  6. 1/2 onion, chopped

  7. 1/2 tsp. hot pepper flakes

  8. 1/2 cup Pecorino Romano cheese, grated Salt to taste

Instructions Jump to Ingredients ↑

  1. Sauté the pancetta with the garlic and onion over medium heat. Remove the garlic as soon as it begins to brown.

  2. Add the hot pepper flakes and the drained, chopped tomatoes.

  3. Add salt to taste and cook over a medium heat for 30 minutes, stirring to prevent sticking.

  4. Cook the bucatini pasta in boiling salted water, drain and place in a serving dish. Pour over the tomato sauce, sprinkle with Pecorino Romano cheese and serve immediately.<


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