Ingredients
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4 oz diced pancetta or bacon
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1/2 tsp crushed red pepper
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1 (28 oz) can crushed peeled tomatoes
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1 lb De Cecco Bucatini no. 15
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1/4 cup grated pecorino cheese
Steps
1
Heat a 12-inch skillet greased with olive oil on medium. Add the pancetta and cook 4 min., until crisp and golden, stirring often.
2
Stir in the crushed red pepper.
3
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.
4
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.
5
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.
Comments
Recipe provided by De Cecco Pasta