Ingredients
- Cento Fine Sicilian Sea Salt
- 5 tbsp Cento Imported Extra Virgin Olive Oil
- 1 medium Onion, thinly sliced
- 4 slices, ¼ inch thick Pancetta, cut into 1 ½ inch julienne strips
- ½ tsp Cento Crushed Red Pepper
- 1 can Cento Certified San Marzano Tomatoes (28 oz)
- 1 lb Maurizio Bucatini
- 1 cup Pecorino Romano, freshly grated
Directions
Bring a large pot of salted water to a boil for pasta. Cook pasta according to packaging. In a large skillet heat 2 tablespoons of olive oil over medium heat. Add onion and cook for about 4 minutes or until wilted. Stir in pancetta and cook until rendered, about 4 minutes. Add in pepper flakes, tomatoes, and 1 cup of water sloshed from tomato can. Bring to a boil. Reduce to a simmer and season lightly with salt. Cook until sauce thickens, stirring occasionally for about 20 minutes. Once pasta is cooked, add to sauce. Coat evenly and plate. Sprinkle with cheese as desired.
