> 4 oz diced pancetta or bacon
> 1/2 tsp crushed red pepper
> 1 (28 oz) can crushed peeled tomatoes
> 1 lb De Cecco Bucatini no. 15
> 1/4 cup grated pecorino cheese
Heat a 12-inch skillet greased with olive oil on medium. Add the pancetta and cook 4 min., until crisp and golden, stirring often.
Stir in the crushed red pepper.
Stir in the tomatoes. Reduce heat to low and cook 15–20 min., until sauce thickens, stirring occasionally. Season with salt and pepper to taste.
Meanwhile, heat a large pot of salted water to a boil on high. Add the bucatini, stirring occasionally. Cook 9 min. for al dente. Drain well.
Add pasta to skillet and toss vigorously with tongs to coat. Cook 2 min. on medium, until pasta is evenly coated. Add the pecorino and stir well. Serve immediately.
Recipe provided by De Cecco Pasta