Bucatini With Pancetta And Spicy Tomato Sauce Recipe

• 1 1/2 c. diced pancetta
• 2 Tbsp. extra-virgin extra virgin olive oil
• 1 x onion finely minced
• 2 can minced tomatoes - (14 ounce ea)
• 3/4 tsp crushed chilies Salt to taste
• 1 lb bucatini
• 8 Tbsp. freshly-grated pecorino cheese

1. Saute/fry the pancetta in a skillet with the oil for 2 to 3 min.
2. Add in the onion and continue cooking till it becomes transparent.
3. Stir in the tomatoes and chilies.
4. Season with salt and cook over medium-low heat for about 20 min, or possibly till the tomatoes have separated from the oil.
5. Cook the bucatini in a large pot of salted, boiling water till al dente.
6. Drain well and transfer to a heated serving bowl.
7. Toss with the sauce and pecorino and serve immediately.
8. This recipe yields 4 servings.

pancetta, extravirgin extra virgin olive oil, onion, tomatoes, chilies salt, bucatini, pecorino cheese

Taken from cookeatshare.com/recipes/bucatini-with-pancetta-and-spicy-tomato-sauce-94552 (may not work)