Pasta with Pancetta and Tomato Sauce

Name: Pasta with Pancetta and Tomato Sauce
Prep time: P0Y0M0DT0H10M0.000S
Cook time: P0Y0M0DT0H30M0.000S
Total time: P0Y0M0DT0H40M0.000S
Yield: 6 servings
Cuisine: italian
Ingredients: 6 ounces pancetta, diced; 2 tablespoons olive oil; 1 onion, chopped; Sea salt; 2 garlic cloves, coarsely chopped; Pinch dried crushed red pepper flakes; 1 (28-ounce) can tomato puree; 1 pound linguine; 1/2 cup grated Pecorino Romano

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Level: Easy
Total: 40 min

Prep: 10 min
Cook: 30 min

Yield: 6 servings

Level: Easy
Total: 40 min

Prep: 10 min
Cook: 30 min

Yield: 6 servings

Ingredients

6 ounces pancetta, diced

2 tablespoons olive oil

1 onion, chopped

Sea salt

2 garlic cloves, coarsely chopped

Pinch dried crushed red pepper flakes

1 (28-ounce) can tomato puree

1 pound linguine

1/2 cup grated Pecorino Romano

Directions

Add the pancetta to a heavy large skillet over medium heat. Add olive oil and saute until golden brown, about 8 minutes. Add the onion and saute until tender, about 5 minutes. Season with salt. Add the garlic and red pepper flakes. Saute until fragrant, about 30 seconds. Stir in the tomato puree. Simmer uncovered over medium-low heat until the sauce thickens slightly and the flavors blend, about 15 minutes. Season the sauce with salt, to taste.
Meanwhile, boil the linguine in a large pot of boiling salted water until tender but still firm to the bite, stirring occasionally, about 8 minutes. Drain, reserving 1 cup of the cooking liquid.
Toss the linguine with the sauce in the skillet, adding some of the reserved cooking liquid until the pasta is moist but being careful not to dilute the sauce. Toss with the cheese. Season with salt, to taste.