Ingredients:
6 ounces pancetta, diced
2 tablespoons olive oil
1 onions, chopped
sea salt
2 garlic cloves, coarsely chopped
1 pinch dried crushed red pepper flakes
1 (28 ounce) cans tomato puree or 1 (28 ounce) cans crushed tomatoes
1 lb linguine
1/2 cup grated pecorino romano cheese
Directions:
Add the pancetta to a large skillet over medium heat.
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).
Add the onion and saute till tender for 5 minutes. Season with salt.
Add the garlic and red pepper flakes and saute until fragrant for about 30 seconds.
Stir in the tomato puree.
Simmer uncovered over medium-low heat until the sauce thickens slightly and the flavors blend, about 15 minutes.
Meanwhile, boil the pasta according to directions.
Drain, reserving 1 cup of the cooking liquid.
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.
Toss with the cheese.
Servings: 4-6
Time preparation: 10 min.
Time total: 40 min.