| Level: | Easy |
| Total: | 55 min |
| Active: | 25 min |
| Yield: | 6 to 8 servings |
Ingredients
- 1 tablespoon olive oil
- 4 ounces pancetta or bacon, thinly sliced
- 1/2 medium yellow onion, thinly sliced
- 3 cloves garlic, thinly sliced
- 2 pinches crushed red pepper
- One 28-ounce can whole tomatoes, crushed, with juices
- Kosher salt
- About 1 pound of your favorite pasta
- 3 tablespoons finely grated Pecorino-Romano or Parmesan, plus more for serving
Instructions
- In a large skillet, heat the olive oil over medium heat. Add the pancetta and cook until browned and the fat is rendered, about 5 minutes. Use a slotted spoon to transfer to a paper towel-lined plate.
- Add the onions to the skillet and saute until translucent, 7 to 8 minutes. Stir in the garlic and a pinch of crushed red pepper (a generous pinch if you like spicy). Cook, stirring, about 2 minutes. Add the tomatoes and use a wooden spoon to break up any large pieces. Add the pancetta back to the skillet. Add salt and a pinch of crushed red pepper. Bring to a low simmer, cover and cook until the flavors have melded and the sauce is slightly thickened, 20 to 30 minutes.
- While the sauce cooks, bring a large pot of water to a boil. Season generously with salt. Cook the pasta according to the package directions. Stir 1/2 cup of the pasta water into the sauce (skip this step if using gluten-free pasta), then drain the pasta. Add the pasta and cheese to the sauce and toss to coat. Serve with additional cheese.
Nutrition Facts
| Serving Size | 1 of 8 servings |
| Calories | 317 |
| Total Fat | 9 g |
| Saturated Fat | 3 g |
| Carbohydrates | 47 g |
| Dietary Fiber | 4 g |
| Sugar | 5 g |
| Protein | 11 g |
| Cholesterol | 13 mg |
| Sodium | 425 mg |
Reviews
Good flavor. I’ll make again.
I’m glad there was a video to accompany the recipe, because you’ve made it look easier than I thought it would be. That’s a great tip about using unscented candles, but good luck finding them in stores. I never see unscented candles like those.
Ok, but I won’t make again. Kind of bland, which is the last thing I was expecting, but heavy tomato flavor kind of overwhelmed everything. Maybe it was the brand of crushed tomatoes, but it was not good enough to make me want to experiment further. I’m glad I cut the recipe in half since there’s just two of us.
Was very good a must make again.
One of my very favorite recipes. Simple and delicious, every time.
Delicious & very easy!!!
I think this is a great recipe. I added a little sugar to the sauce to decreased some of the acid from the tomatoes. Otherwise, easy to make and tasty.
Great
I love the flavor but my pasta looked more runny than Katie lees in the video! I followed the recipe not sure why it was runny sauce.
Wow, I saw this recipe on the Food Network’s Snapchat. It drew me in and I ended up downloading the Food Network app just because of this recipe. I’m so glad I tried it because my entire family was raving about it all night! Even my little four year old cousin who seemingly doesn’t eat carbs lol.
I made this with spaghetti because I couldn’t find Bucatini and I made it with diced, applewood smoked bacon. This is is such a simple recipe so I’m surprised at how awesome it turned out. I’m honestly on cloud nine over this. It’s going to be a staple dish for me! Thanks for this!