Ingredients
- 8 ounces (250 g) pancetta or bacon (in one piece), diced
- 1 onion, chopped
- 1/2 teaspoon (2 mL) hot pepper flakes
- 1/4 teaspoon (1 mL) each salt and pepper
- 1 can (28 oz/796 mL) tomatoes, puréed
- 1/2 cup (125 mL) freshly grated Parmesan cheese
- 12 ounces (375 g) bucatini or spaghetti
- 1 tablespoon (15 mL) chopped fresh parsley
Steps
- In large skillet, cook pancetta over medium-low heat for about 8 minutes or until crisp; transfer to plate.
- Pour off all but 1 tablespoon (15 mL) fat from skillet. Add onion, hot pepper flakes, salt and pepper; cook, stirring occasionally, for 3 minutes.
- Pour in tomatoes; return pancetta to skillet and bring to boil. Reduce heat and simmer for about 10 minutes or until thickened. Stir in half of the Parmesan.
- Meanwhile, in large pot of boiling salted water, cook bucatini for 8 to 10 minutes or until tender but firm; drain well. Toss with sauce; sprinkle with remaining Parmesan and parsley.
