Bucatini With Spicy Tomato Sauce
- Ready In:
- 45mins
- Ingredients:
- 11
- Serves:
-
4
ingredients
- 3 tablespoons extra-virgin olive oil
- 4 ounces thinly sliced pancetta, cut into 3/4 inch pieces
- freshly cracked black pepper, to taste
- 2 garlic cloves, minced
- 1 small carrot, minced
- 1⁄2 medium onion, minced
- 1⁄2 teaspoon crushed red chili pepper flakes
- 1 (28 ounce) can peeled tomatoes, preferably San Marzano, undrained and pureed
- kosher salt, to taste
- 1 lb bucatini pasta or 1 lb spaghetti
- 1 1⁄4 cups grated pecorino romano cheese
directions
- Heat oil in a large, high-sided skillet over medium heat. Add guanciale; cook, stirring, until lightly browned, 6–8 minutes. Add pepper; cook until fragrant, about 2 minutes more. Increase heat to medium-high; add garlic, carrots, and onions and cook, stirring occasionally, until soft, about 6 minutes. Add chile flakes; cook for 1 minute. Stir in tomatoes, reduce heat to medium-low, and simmer, stirring occasionally, until sauce thickens and flavors meld, 20–25 minutes. Season with salt; keep warm.
- Bring a 6-qt. pot of salted water to a boil. Add pasta and cook until just al dente, 6–8 minutes. Reserve 1⁄2 cup pasta water; drain pasta. Heat reserved sauce over medium heat. Add pasta and reserved water; cook, tossing, until sauce clings to pasta, 2–3 minutes. Add 1⁄2 cup Pecorino; toss. Divide between serving bowls; serve with remaining Pecorino.
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