Bucatini in a Spicy Tomato Sauce with Crisped Pancetta

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