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Pasta with Pancetta and Tomato Sauce
Contributed by: Suzanne Overstreet
6 ounces pancetta, diced
2 TBS olive oil
1 onion, chopped
2 garlic cloves, coarsly chopped
Pinch dried crushed red pepper flakes
1 (28-ounce) can of tomato puree
1 pound linguine
1/2 cup grated Pecorino Romano
Add the pancetta to a heavy large skillet over medium heat. Add olive oil and saute until golden brown, about 8 minutes. Add the onion and saute until tender, about 5 minutes. Season with salt. Add the garlic and red pepper flakes. Saute until fragrant, 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. Season the sauce with salt, to taste.
Meanwhile, boil the linguine in a large pot of boiling, salted water until tender but still firm to the bite, stirring occasionally, about 8 minutes. Drain, reserving 1 cup of the cooking liquid.
Toss the linguine with the sauce in a skillet, adding some of the reserved cooking liquid until the pasta is moist. Be careful not to dilute the sauce. Toss with cheese. Season with salt, to taste.
(This recipe was contributed as part of a "Cook of the Week" feature.)