Quick to prepare and cook, this is a great meal when time is of the essence.
Recipe courtesy of "The Illustrated Kitchen Bible: 1,000 Family Recipes from Around the World" by Victoria Blashford-Snell, copyright 2008. Used by permission of Dorling Kindersley Limited. All rights reserved.
|1/4 cup olive oil||one 28 oz (794 g) can chopped tomatoes with their juices|
|1 onion, thinly sliced||salt and crushed hot red pepper flakes|
|6 oz (175 g) pancetta, cut into thin strips||1 lb (450 g) dried spaghetti|
|3/4 cup dry white wine||1/2 cup freshly grated Pecorino Romano cheese, plus more for serving|
Heat the oil in a large saucepan over medium heat. Add the onion and cook, stirring, for 3 minutes, or until softened. Add the pancetta and continue cooking, stirring often, for 5 minutes, or until the pancetta is lightly browned.
Add the wine and cook about 5 minutes, or until it evaporates by half. Stir in the tomatoes and their juices, reduce heat to low, and simmer for 15 minutes, or until thickened. Season to taste with salt and hot red pepper flakes.
Meanwhile, bring a large pan of salted water to a boil over high heat. Stir in the spaghetti and cook according to the package instructions, or until the pasta is al dente. Drain the spaghetti well. Add to the sauce and mix well. Remove from the heat and stir in the cheese. Serve hot, with additional cheese passed on the side.
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