Pasta with Pancetta and Tomato Sauce

TOTAL TIME: 40 min
Prep: 10 min
Inactive Prep: --
Cook: 30 min
 
YIELD: 6 servings
LEVEL: Easy

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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      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.

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      4

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      • on February 19, 2014

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        Sooooooooooooooooooooooooooooooooooooooo good!

        people found this review Helpful.
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      • on May 23, 2012

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        My Family loved this. And they could not get enough. and it was really easy to make.

        people found this review Helpful.
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      • on January 14, 2012

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        Super yummy.

        people found this review Helpful.
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