- 2 tbsp. Pratolino extra-virgin olive oil
- 4 oz. thinly sliced guanciale or pancetta
- 1/2 tsp. crushed red pepper flakes
- 1/2 tsp. freshly ground Borghini black pepper
- 3/4 cup minced onion
- 2 cloves crushed garlic
- 1 28-oz. can Fiammante peeled tomatoes with juice, crushed
- Sicilia kosher salt
- 12 oz. dried linguine or spaghetti Rummo
- 1/4 cup finely grated Pecorino (about 1 oz.)
Heat the oil in a large, heavy skillet over medium heat. Add guanciale and sautée until crisp and golden - about 4 minutes. Add pepper flakes and black pepper; stir for 10 seconds. Add onion and garlic and cook until soft whilst stirring often. About 8 minutes. Add tomatoes and reduce heat to low. Cook until sauce thickens, about 15-20 minutes. Stir occasionally.
Meanwhile, bring a large pot of water to the boil. Season with salt; add the pasta and cook until 2 minutes before al dente. Stir occasionally. When cooked, drain and reserve 1 cup of pasta cooking water*. Add the drained pasta to the sauce in the skillet and toss vigorously with tongs to coat. Add 1/2 cup of the water and cook until sauce coats pasta and pasta is al dente, about 2 minutes. Add a little more of the pasta water if the sauce is too dry. Stir in cheese and transfer pasta to warmed bowls.
PLOUGH WAY DELI TOP TIP*
When you drain the pasta, make sure you reserve a cup of the water the pasta was cooked in. This water is great to use for the pasta sauce as it has flavour and starch which will help the consistency of your sauce to be just perfect!
All the ingredients you need are available in Plough Way Deli!