Pasta With Pancetta And Tomato Sauce - Giada De Laurentiis

Total Time: 40 mins Preparation Time: 10 mins Cook Time: 30 mins

Ingredients

• Servings: 4
• 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

Recipe

• 1 add the pancetta to a large skillet over medium heat.
• 2 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).
• 3 add the onion and saute till tender for 5 minutes. season with salt.
• 4 add the garlic and red pepper flakes and saute until fragrant for about 30 seconds.
• 5 stir in the tomato puree.
• 6 simmer uncovered over medium-low heat until the sauce thickens slightly and the flavors blend, about 15 minutes.
• 7 meanwhile, boil the pasta according to directions.
• 8 drain, reserving 1 cup of the cooking liquid.
• 9 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.
• 10 toss with the cheese.