Ingredients

  • 1 pound bucatini pasta
  • 1 tablespoon extra virgin olive oil
  • 8 ounces pancetta, diced
  • 1 medium red onion, chopped
  • 4 garlic cloves, minced
  • 1 teaspoon dried basil
  • 1/4-1/2 teaspoon crushed red pepper flakes
  • 1 (28-ounce) can crushed tomatoes with basil
  • 1/2 teaspoon salt
  • 1/2 cup Romano cheese, grated

Directions

  1. Bring a large pot of salted water to a boil. Add pasta and cook according to package directions; drain.
  2. Heat the oil in a large nonstick skillet over medium. Add the pancetta, onion, garlic, basil and red pepper flakes; cook, stirring occasionally, until starting to brown, 12-14 minutes. Stir in the tomatoes and salt, bring to simmer and cook until thickened, about 15 minutes. Add pasta and cook, stirring, until heated through, about 1 minute. Divide among serving plates and top with grated cheese.
  • Yield: 4-6 Servings
  • Cuisine: Italian
  • Course: Entrée