Bucatini in a Spicy Tomato Sauce with Crisped Pancetta

Ingredients

• 28-oz. can peeled whole tomatoes, puréed in a blender
• ¾ cup grated Pecorino Romano
• ½ lb. ¼-inch-thick slices pancetta (about 6), cut into ¼-inch dice
• ¼ tsp. crushed red chile flakes
• Kosher salt and freshly ground black pepper
• ¾ lb. dried bucatini (or thick spaghetti)
• 1 tsp. dried oregano
• + 2 more ingredients
• • 1 large red onion, halved and sliced thinly
  • 3 Tbs. extra-virgin olive oil

Put a large pot of salted water on to boil. In a large skillet over medium heat, sauté the pancetta in the oil, stirring often, until it’s crisp and browned, about 8 minutes. Transfer the pancetta to a plate lined with paper towels. Raise the heat to medium high, add the onion and chile flakes, ...

View full recipe at Fine Cooking