Recipe by rosewater
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
Directions See How It's Made
- 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.