Bucatini With Spicy Tomato Sauce

Total Time: 45 mins Cook Time: 45 mins

Ingredients

• Servings: 4
• 3 tablespoons extra-virgin olive oil
• 4 ounces thinly sliced pancetta, cut into 3/4 inch pieces
• freshly cracked black pepper, to taste
• 2 garlic cloves, minced
• 1 small carrot, minced
• 1/2 medium onion, minced
• 1/2 teaspoon crushed red chili pepper flakes
• 1 (28 ounce) can peeled tomatoes, preferably san marzano, undrained and pureed
• kosher salt, to taste
• 1 lb bucatini pasta or 1 lb spaghetti
• 1 1/4 cups grated pecorino romano cheese

Recipe

• 1 heat oil in a large, high-sided skillet over medium heat. add guanciale; cook, stirring, until lightly browned, 6–8 minutes. add pepper; cook until fragrant, about 2 minutes more. increase heat to medium-high; add garlic, carrots, and onions and cook, stirring occasionally, until soft, about 6 minutes. add chile flakes; cook for 1 minute. stir in tomatoes, reduce heat to medium-low, and simmer, stirring occasionally, until sauce thickens and flavors meld, 20–25 minutes. season with salt; keep warm.
• 2 bring a 6-qt. pot of salted water to a boil. add pasta and cook until just al dente, 6–8 minutes. reserve 1⁄2 cup pasta water; drain pasta. heat reserved sauce over medium heat. add pasta and reserved water; cook, tossing, until sauce clings to pasta, 2–3 minutes. add 1⁄2 cup pecorino; toss. divide between serving bowls; serve with remaining pecorino.