Yield: 6 servings
* 6 ounces pancetta, diced
* 2 tablespoons olive oil
* 1 onion, chopped
* Sea salt
* 2 garlic cloves, coarsely chopped
* Pinch dried crushed red pepper flakes
* 1 (28-ounce) can tomato puree
* 1 pound linguine
* 1/2 cup grated Pecorino Romano
Add the pancetta to a heavy large skillet over medium heat. Add olive
oil and saute until golden brown, about 8 minutes. Add the onion and
saute until tender, about 5 minutes. Season with salt. Add the garlic
and red pepper flakes. Saute until fragrant, about 30 seconds. Stir in
the tomato puree. Simmer uncovered over medium-low heat until the
sauce thickens slightly and the flavors blend, about 15 minutes.
Season the sauce with salt, to taste.
Meanwhile, boil the linguine in a large pot of boiling salted water
until tender but still firm to the bite, stirring occasionally, about
8 minutes. Drain, reserving 1 cup of the cooking liquid.
Toss the linguine with the sauce in the skillet, adding some of the
reserved cooking liquid until the pasta is moist but being careful not
to dilute the sauce. Toss with the cheese. Season with salt, to taste.