"This is a classic sauce that needs no update in my opinion. It’s bold with flavors from the guanciale, red pepper flakes and the sharp pecorino. A favorite of mine to keep on hand to toss with pasta or even to use on pizza instead of plain marinara sauce – it’s truly a staple in my home." - Laura Vitale
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
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.
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.
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!