Ingredients
2 Servings
| 2 tbsp | Pastene extra virgin olive oil | |
| 4 oz | pancetta | |
| 1/2 tsp | crushed red pepper flakes | |
| 1/2 tsp | freshly ground black pepper | |
| 3/4 cup | Pastene Minced Garlic | |
| 1 can (28oz) | Kitchen Ready with basil Tomatoes | |
| 12 oz | bucatini | |
| 1/4 cup | Pastene Grated Romano |
Directions
- Heat oil in a large, heavy skillet over medium heat. Add pancetta and sautГ© until crisp and golden, about 4 minutes. Add pepper flakes and black pepper; stir for 10 seconds. Add onion and garlic; cook, stirring often until soft, about 8 minutes. Add tomatoes, reduce heat to low, and cook, stirring occasionally until sauce thickens, 15-20 minutes.
- Meanwhile, bring a large pot of water to a boil. Season with salt; add the pasta and cook, stirring occasionally until 2 minutes before al dente. Drain, reserving 1 cup of pasta cooking water.
- Add drained pasta to sauce in skillet and toss vigorously with tongs to coat. Add 1/2 cup of the reserved pasta water and cook until sauce coats pasta and pasta is al dente, about 2 minutes. (Add a little pasta water if sauce is too dry). Stir in cheese and transfer pasta to warmed bowls. Sprinkle Pastene Romano over the dish and enjoy!