Ingredients
- 1 tbsp Cento Imported Extra Virgin Olive Oil
- 4 oz Bacon or Pancetta, cubed or sliced into small strips
- 1/2 cup White Onion, chopped
- 3 tsp Bellino Minced Garlic
- 1/2 tsp Cento Crushed Red Pepper
- 1/4 cup Dry White Wine, optional
- 1 can Cento Chefs Cut Tomatoes (28 oz)
- 1 lb Anna Bucatini
- 1/4 cup Fresh Parsley, chopped
- 2 tbsp Parmesan Cheese, grated
- 1 tbsp Romano Cheese, grated
Directions
In a large skillet, heat oil over medium heat. Cook pancetta, onion and garlic until onion is soft, approximately 7-10 minutes. Stir in crushed red pepper and cook for another minute. Pour wine over onion mixture, if using wine. Stir in tomatoes, breaking up chunks, and bring to a boil. Reduce heat to low and simmer for 25 minutes or until sauce thickens. While sauce simmers, cook pasta according to instructions on package. Drain and add to sauce, along with parsley and cheeses. Serve immediately. Serves 6-8.
