SERVES 6-8
INGREDIENTS
2 tbsp. olive oil
1 (12-oz.) piece pancetta, minced
1 tsp. crushed red chile flakes
1 large yellow onion, minced
Kosher salt, to taste
1 cup dry white wine
3 (16-oz.) cans whole peeled tomatoes, crushed by hand
1 lb. rigatoni
½ cup grated Pecorino Romano
INSTRUCTIONS
Heat oil in a 6-qt. saucepan over medium; cook pancetta until browned and crisp, 10–12 minutes.
2 tbsp. olive oil
1 (12-oz.) piece pancetta, minced
1 tsp. crushed red chile flakes
1 large yellow onion, minced
Kosher salt, to taste
1 cup dry white wine
3 (16-oz.) cans whole peeled tomatoes, crushed by hand
1 lb. rigatoni
½ cup grated Pecorino Romano
INSTRUCTIONS
Heat oil in a 6-qt. saucepan over medium; cook pancetta until browned and crisp, 10–12 minutes.
Add chile flakes, onion, and salt; cook until onion is golden, 10–12 minutes.
Add wine; cook, stirring and scraping up browned bits from bottom of pan, until almost evaporated, 12–15 minutes.
Add tomatoes; boil. Reduce heat to medium; cook until sauce is thickened, 45–50 minutes.
Meanwhile, cook pasta in salted boiling water until al dente, about 14 minutes. Drain pasta; stir into sauce with half the pecorino. Garnish with remaining pecorino.
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