Ingredients
Scale
- 5 oz pancetta
- 4 garlic cloves, 3 crushed plus one diced
- 1 large shallot, diced fine
- 1/2 tsp red pepper flakes (or 1 tsp if you like it hot)
- 1 tbsp tomato paste
- 1 28 oz can whole tomatoes
- 3–4 basil sprigs, 1 whole plus 2 or 3 chopped rough (for garnish)
- 1 lb bucatini or spaghetti
- shredded pecorino or parmesan cheese (about 1/4 cup)
Instructions
- Put the pancetta slices and the whole garlic cloves in a large sautee pan. Cook over medium low heat allowing the fat to render and the pancetta to crisp (about 5 minutes each side).
- Remove the pancetta and garlic cloves from the pan and set aside. Add the shallot, diced garlic, and pepper flakes to the rendered fat. Cook for 3 minutes. Stir in the tomato paste, hand crushed tomatoes with their juices and the sprig of basil.
- Dice the pancetta and add it to the sauce. Simmer for 25 minutes over medium low heat.
- Meanwhile bring a large pot of salted water to a boil (add at least 1 tbsp per lb of pasta). When the water is boiling, cook the pasta following the al dente instructions. When it’s done, use tongs to transfer the noodles directly to the sauce (no need to drain).
- Toss the pasta in the sauce until evenly coated. You can add a little pasta water if needed. Garnish pasta with shredded cheese and chopped basil.
Notes
- Don’t break the bucatini noodles to fit them in the pot. Let the ends stick out. After 1 minutes, the submerged part will soften and you can bend the noodles fully under the water.