There are fewer ingredients in this pasta sauce recipe, but this does not mean less flavor. In fact, my family absolutely loved this spicy variety of pasta sauce.
In this case, I combined this sauce with sixteen ounces of pasta, prepared according to the package instructions, for four generous servings, each with only 1 ounce of meat.
This simple pasta sauce made of tomatoes and Pancetta, also nice as Italian bacon, gets its nice spicy kick from red pepper flakes.
4 ounces pancetta, slices in 1/8 inch thick slices, and cut into ¼ inch strips
1 tablespoon of olive oil
1 small yellow onion, chopped
½ teaspoon crushed red pepper flakes
1 can (28 ounces) peeled plum tomatoes with juice, chopped
½ teaspoon salt
In a medium heavy-bottomed pot, heat olive oil on medium heat. Add Pancetta and cook until golden and crispy, for about 8 minutes.
The add onion and red pepper flakes and continue cooking, stirring occasionally, for another 10 to 12 minutes, until onion is tender.
Add chopped tomatoes with juice, and ½ teaspoon of salt, simmer for about 25 minutes, until sauce thickens.
Toss with pasta of your choice (spaghetti, linguini, penne, macaroni…), and serve sprinkled with parmesan cheese.
Based on a recipe found in Martha Stewart Living from April 2010.