| Level: | Easy |
| Total: | 35 min |
| Active: | 15 min |
| Yield: | 4 servings |
Ingredients
- Kosher salt
- 12 ounces spaghetti
- 2 tablespoons extra-virgin olive oil
- 4 thick slices pancetta (about 4 ounces), chopped
- 1 red onion, diced
- 3 cloves garlic, thinly sliced
- 1/4 to 1/2 teaspoon red pepper flakes, plus more for topping
- 2 cups strained tomatoes (such as Pomì)
- 1 sprig fresh basil
- 1/3 cup grated parmesan cheese, plus more for topping
Instructions
- Bring a large pot of salted water to a boil. Add the pasta and cook as the label directs. Reserve 3/4 cup cooking water, then drain.
- Meanwhile, heat the olive oil in a large skillet over medium heat. Add the pancetta and red onion and cook, stirring occasionally, until the onion is tender, about 10 minutes. Add the garlic and red pepper flakes; cook until the garlic is just softened, about 1 minute. Stir in the tomatoes, basil and 1/4 teaspoon salt. Gently simmer, stirring occasionally, until the sauce is slightly thickened, about 10 minutes.
- Add the pasta to the sauce and toss to coat, gradually adding the reserved cooking water as needed to loosen; discard the basil. Add the parmesan, season with salt and toss again. Top each serving of pasta with more parmesan and red pepper flakes.
Nutrition Facts
| Calories | 550 |
| Total Fat | 18 grams |
| Saturated Fat | 5 grams |
| Cholesterol | 26 milligrams |
| Sodium | 563 milligrams |
| Carbohydrates | 75 grams |
| Dietary Fiber | 6 grams |
| Protein | 20 grams |
| Sugar | 7 grams |
Reviews
Delicious!