Yield: 4 servings
|5 tablespoons||Olive oil|
|1 small||Onion; finely chopped|
|1 \N||Garlic clove; finely chopped|
|¼ pounds||Pancetta; thickly sliced cut into small strips|
|3 cups||Canned italian tomatoes with juice, sieved to remove seeds|
|\N \N||Salt; to taste|
|\N pinch||Dried red pepper flaskes|
|1 pounds||Bucatini pasta|
|¼ cup||Pecorino romano|
Heat oil in sauce pot over medium heat. Add onion and garlic and cook, stirring, until onion is pale yellow, about 2-3 minutes. Add pancetta and cook, stirring, until pancetta begins to color, 1-2 minutes. Stir in the tomatoes and season with salt and red pepper.
Cook, uncovered, over medium heat, stirring occasionly, for 7-8 minutes.
Cook pasta according to directions. While still al dente, drain and add to pot with the sauce. Stir in the pecorino cheese and mix over low heat until pasta is well coated. Serve at once.
~Biba Caggiano "Trattoria Cooking" Submitted By NICK LA ROCCA On 12-16-94