1 lb. bucatini
6 oz. pancetta, cut into 1/2″ pieces
1 small yellow onion, chopped
3 cloves garlic, minced
1/2 tsp. crushed red pepper flakes
1 (28-oz.) can crushed tomatoes
1 tbsp. butter
Kosher salt
Freshly ground black pepper
Freshly grated Pecorino, for garnish
Freshly chopped basil, for garnish
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DIRECTIONS
- In a large pot of boiling salted water, cook pasta according to package directions. Reserve ½ cup pasta water, then drain.
- In another large pot, over medium heat, cook pancetta until crisp, 10 minutes. Use a slotted spoon to remove pancetta from pot and reserve on a paper towel lined plate. Drain all but 2 tablespoon of grease from pot. Add onion to pot and cook until soft, 5 minutes. Add garlic and red pepper flakes and cook until fragrant, 1 minute more. Add crushed tomatoes and butter. Bring to a simmer and let cook for 10 minutes. Season with salt and pepper and more red pepper flakes as desired.
- Add in cooked pasta, ¼ cup reserved pasta water, and pancetta and toss to combine. Add more pasta water as needed to loosen and bind the sauce to the pasta.
- Serve topped with lots of Pecorino and fresh basil.
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