My riff on a recipe from American Test Kitchen. You can usually find diced pancetta at Whole Foods or Fresh Market, but I haven't found a good brand at Kroger yet. If you don't feel like searching for pancetta, you can use bacon.
- 2 tbsp extra-virgin olive oil
- 6oz pancetta or bacon, cubed or sliced into strips
- 1 onion
- Half tsp red pepper flakes or to taste
- 1 28oz can diced tomatoes
- 1lb bucatini, linguine, or fusilli pasta (just pick whatever looks entertaining to you)
- Half cup grated Pecorino Romano or Parmesan cheese
- Bring 4 quarts water to boil.
- Meanwhile, heat oil over medium heat in a skillet. Add pancetta to hot oil and cook, stirring occasionally until lightly browned and crisp. Using a slotted spoon, transfer meat to a paper towel-lined plate.
- Water should be boiling by now, so add the pasta and cook until al dente.
- Pour off all but about 2 tbsp of fat from skillet. Add the onion and cook until softened.
- Stir in red pepper flakes and tomatoes, and simmer until slightly thickened (about 10 minutes).
- Reserve a half cup of the pasta water, then drain the pasta. Return pasta to pot.
- Add meat to sauce, then sauce to pasta. Toss to combine. Adjust consistency of the sauce with the reserved pasta water.