Perfectly al dente pasta, chunky tomato sauce loaded with crispy, salty pork and tons of cheese—you can’t go wrong!
- 3 Tablespoons olive oil
- 1 5 Ounce package pancetta cubed
- ½ Red onion diced
- 1 28 Ounce can whole plum tomatoes
- 1 Tablespoon red wine vinegar
- ¾ Teaspoon red pepper flakes
- Salt and pepper to taste
- 1 Pound bucatini
- ¼ Cup Pecorino Romano grated, plus more for serving
Bring a large pot of salted water to a boil.
In a bowl, break the tomatoes up with your hands. Set aside.
Heat the olive oil in a large skillet over medium heat. Add the pancetta and cook until crispy and the fat has rendered; about 10 minutes. With a slotted spoon, remove the pancetta to a bowl. Add the onions to the pan and cook until softened; about 5 minutes. Add the tomatoes to the pan and season with salt and pepper. Add the red pepper flakes and the vinegar and stir. Turn the heat down and let the sauce simmer for about 30 minutes or until thickened. Taste and adjust salt and pepper to taste.
Cook the pasta to one minute less than package instructions for al dente. Drain and add the pasta to the pan with the sauce along with the reserved pancetta and the cheese. Toss to coat and cook for 1 more minute.
Serve right away and pass more cheese at the table.