Description
A bold, savory Roman-style tomato sauce with cured pork, chili, Pecorino Romano, and pasta.
Ingredients
Scale
- 4 ounces guanciale or pancetta, diced
- 1 tablespoon extra-virgin olive oil
- 1/2 small yellow onion, finely chopped
- 1/2 teaspoon red pepper flakes
- 1 can (28 ounces) whole peeled tomatoes
- 1/2 teaspoon kosher salt, plus more for the pasta water
- 12 ounces bucatini or spaghetti
- 1/2 cup finely grated Pecorino Romano
- 2 tablespoons chopped fresh parsley, optional
Instructions
- Place diced guanciale or pancetta in a cold skillet and cook over medium heat for 5 to 7 minutes.
- Transfer crisp pork to a plate, leaving about 2 tablespoons fat in the skillet.
- Cook onion for 3 to 4 minutes until translucent, adding olive oil if needed.
- Stir in red pepper flakes and cook for 20 to 30 seconds.
- Add tomatoes, crush them, stir in salt, and bring to a gentle simmer.
- Simmer uncovered for 15 to 20 minutes until thick, glossy, and slightly reduced.
- Cook pasta in salted water until just shy of al dente.
- Reserve 1 cup pasta water, then drain the pasta.
- Toss pasta with sauce over low heat for 1 to 2 minutes.
- Add pasta water gradually until the sauce becomes smooth and glossy.
- Turn off heat and toss in Pecorino Romano.
- Add reserved pork and parsley, if using, then serve immediately.
Notes
Use a cold pan to render the cured pork gradually and keep it crisp.
Reserve pasta water to loosen and emulsify the sauce.
Taste for salt only after adding the Pecorino Romano.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Cuisine: Italian