Owner Jeff ValloneTony's * Anthony's * Grotto * La GrigliaHouston, Texas
1 tablespoon olive oil
¼ pound pancetta, cut into ¼-inch pieces
1 onion, finely diced
One 35-ounce can Italian plum tomatoes, broken up by hand
Salt and freshly ground pepper to taste
1 teaspoon dried hot red pepper flakes
6 to 8 fresh basil leaves
1 pound fedelini or spaghetti
¼ cup pecorino romano cheese, grated
In a large skillet, heat the oil over medium heat. Add the pancetta and cook until crispy. Reduce the heat to moderately low, add the onion, and cook until soft. Add the tomatoes, raise the heat, and cook until the sauce thickens. Add the salt, pepper, red pepper flakes, and basil and stir to combine.
Meanwhile, in a large pot, bring at least 4 quarts water to a rolling boil. Add 1 tablespoon salt. Add the pasta, stir to separate, and cook until al dente. Drain.
Transfer the pasta to a warm serving bowl, add the sauce, and toss well. Sprinkle with the pecorino romano cheese.