Prep time 10 mins.

Cook time 35 mins.


2 tsp. olive oil

4 oz. guanciale or pancetta, diced (about 2/3 cup)

1 small yellow onion, diced (about 1 cup)

2 garlic cloves, minced

1/2 tsp. red pepper flakes

1 can (28 oz.) Contadina® Crushed Tomatoes with Basil

1/4 tsp. salt

Grated Pecorino Romano cheese

Chopped fresh parsley

Salt and pepper, to taste

1 lb. uncooked bucatini pasta


  1. Heat oil in a large, deep skillet or Dutch oven over medium heat.  Add guanciale or pancetta and cook 10 to 12 minutes, until browned and crisp. Remove to a paper towel-lined plate using a slotted spoon.  Drain all but 2 Tbsp. drippings from skillet.  

  2. Add onion to the same skillet and cook 4 to 5 minutes, until softened.  Add garlic and red pepper flakes and cook 1 minute, stirring frequently. Add guanciale, tomatoes and salt; simmer 15 minutes, partially covered, until thickened.

  3. Meanwhile, cook pasta according to package directions, reserving about 1/2 cup of pasta cooking water.  Add the drained pasta to the sauce along with a splash of the pasta water; cook about 1 minute on medium-high, stirring to coat the pasta well.  To serve, sprinkle with parsley and pecorino and enjoy!



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