Pasta With Pancetta and Tomato Sauce

Ingredients

• 6 ounces pancetta, diced cut in small cubes
• 2 tablespoons olive oil
• 2 onions, chopped
• 1 shallot
• salt
• 2 garlic cloves, coarsely chopped
• 1 pinch dried crushed red pepper flakes
• 1 (28 ounce) can whole tomatoes
• 2 tablespoons tomato pasta
• 1/4 cup water
• 1/4 cup basil
• fresh ground black pepper
• salt
• 1 lb spaghettini
• 1/2 cup grated pecorino parmesan-romano cheese mix

Directions

1. 1

   Add the pancetta to a heavy large skillet over medium heat. Add olive oil and saute until golden brown, about 8 minutes.

2. 2

   Add the onions and continue to cook for another 20-minutes, or until the onions are deeply caramelized.

3. 3

   Season with salt but be careful pancetta is salty.

4. 4

   Add the garlic and red pepper flakes. Saute until fragrant, about 30 seconds.

5. 5

   In the meantime, drain the tomatoes in a strainer over a bowl, reserving the liquid.

6. 6

   When the onions is caramelized, add the drained tomatoes,the tomato paste, and the basil.

7. 7

   Increase the heat to medium, and cook until the tomatoes begin to leave brown bits on the bottom of the pan.

8. 8

   Then add the reserved tomato juice and water and use it to deglaze the pan. Cook for another 20 minutes to let the flavors meld.

9. 9

   Meanwhile, boil the spaghtettini in a large pot of boiling salted water until tender but still firm to the bite, stirring occasionally, about 8 minutes.

10. 10

    Drain, reserving 1 cup of the cooking liquid.

11. 11

    Toss the pasta with the sauce in the skillet, adding some of the reserved cooking liquid until the pasta is moist but being careful not to dilute the sauce.

12. 12

    Toss with the cheese. Season with pepper and salt, to taste.

13. 13

    Tip:Cut the pancetta to really small pieces, the sauce turns out to be better if they are smaller.

14. 14

    Use fresh or frozen Basil.