1 pound of bucatini pasta
1 tablespoon of extra virgin olive oil
8 ounces of pancetta diced
1 medium of red onion chopped
4 garlic cloves minced
1 teaspoon of dried basil
1/4-1/2 teaspoon of crushed red pepper flakes
1 (28-ounce) can of crushed tomatoes with basil
1/2 teaspoon of salt
1/2 cup of grated Romano cheese
- Bring a large pot of salted water to a boil. Add pasta and cook according to package directions; drain.
- Heat the oil in a large nonstick skillet over medium. Add the pancetta, onion, garlic, basil and red pepper flakes; cook, stirring occasionally, until starting to brown, 12-14 minutes. Stir in the tomatoes and salt, bring to simmer and cook until thickened, about 15 minutes. Add pasta and cook, stirring, until heated through, about 1 minute. Divide among serving plates and top with grated cheese.