Prep 10 mins
Cook 30 mins
I saw Food Network's Giada make this simple and quick to put together dish and had to make it. I loved it! Sometimes, I substitute lean ham or canadian bacon for the panchetta.
- 6 ounces pancetta, diced
- 2 tablespoons olive oil
- 1 onion, chopped
- sea salt
- 2 garlic cloves, coarsely chopped
- 1 pinch dried crushed red pepper flakes
- 1 (28 ounce) can tomato puree or 1 (28 ounce) can crushed tomatoes
- 1 lb linguine
- 1⁄2 cup grated pecorino romano cheese
- Add the pancetta to a large skillet over medium heat.
- Add olive oil and saute until golden, say 8 minutes. (Suggestion: If using lean ham, add 1/2 tsp black pepper and 1/2 tsp sweet paprika).
- Add the onion and saute till tender for 5 minutes. Season with salt.
- Add the garlic and red pepper flakes and saute until fragrant for 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.
- Meanwhile, boil the pasta according to directions.
- 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.
Quick, easy, tasty, not too expensive. Be careful with the amount of the red pepper flakes, a good basic, could use bacon easily if no pancetta.
This could not have been any easier. I used bacon instead of pancetta and cooked the onion until it was almost caramelized. I served it over some spaghetti rigate and DH LOVED it. He said he couldn't really taste the bacon though. Oh well it was still good. :)
Definitely simple, maybe too simple. I love pancetta, and this was the first time I've used it in a tomato base sauce. I agree with the previous review, something was missing so I added a tablespoon of butter to the sauce. I also added some dried oregano, but I think fresh herbs would have been a better choice. Thank you for posting this recipe.