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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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This classic sauce takes its spiciness from black pepper and dried chiles and its depth of flavor from guanciale, Italian salt-cured pork jowl. If you can't find it, use pancetta, which is available at better supermarkets. Ingredients:
2 tablespoons extra-virgin olive oil |
4 ounces thinly sliced guanciale, pancetta, or chopped unsmoked bacon |
1/2 teaspoon crushed red pepper flakes |
1/2 teaspoon freshly ground black pepper |
3/4 cup minced onion |
2 cloves garlic, minced |
1 28 ounce can peeled tomatoes with juices, crushed by hand |
kosher salt |
12 ounces dried bucatini or spaghetti |
1/4 cup finely grated pecorino (about 1 ounce) |
Directions:
1. Heat oil in a large heavy skillet over medium heat. Add guanciale and sauté until crisp and golden, about 4 minutes. Add pepper flakes and black pepper; stir for 10 seconds. Add onion and garlic; cook, stirring often, until soft, about 8 minutes. Add tomatoes, reduce heat to low, and cook, stirring occasionally, until sauce thickens, 15-20 minutes.
2. Meanwhile, bring a large pot of water to a boil. Season with salt; add the pasta and cook, stirring occasionally, until 2 minutes before al dente. Drain, reserving 1 cup of pasta cooking water.
3. Add drained pasta to sauce in skillet and toss vigorously with tongs to coat. Add 1/2 cup of the reserved pasta water and cook until sauce coats pasta and pasta is al dente, about 2 minutes. (Add a little pasta water if sauce is too dry.) Stir in cheese and transfer pasta to warmed bowls
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