The fresh tomato pasta sauce is flavored with pancetta and hot red pepper flakes for a spicy kick.
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.
|2 tbsp extra virgin olive oil||1/4 teaspoon crushed hot red pepper flakes|
|4 oz (115 g) pancetta, cubed||2 lb (900 g) ripe Roma (plum) tomatoes, peeled, seeded and chopped, or one 28 oz (784 g) can chopped tomatoes with their juices|
|1 onion, finely chopped||salt and freshly ground black pepper|
|1 celery stalk, finely chopped||1 lb (450 g) dried tagliatelle or fettuccine|
|2 garlic cloves, minced||freshly grated Pecorino Romano, to serve|
Heat the oil in a large saucepan over medium-high heat. Add the pancetta and cook about 3 minutes, or until beginning to brown. Using a slotted spoon, transfer the pancetta to a plate.
Add the onion and celery and reduce the heat to medium-low. Cook, stirring often, about 6 minutes, or until softened. Stir in the garlic and hot pepper and cook for 1 minute. Add the tomatoes and bring to a simmer. Simmer, stirring occasionally, for about 15 minutes, until the sauce is thick.
Meanwhile, cook the tagliatelle in a large pot of lightly salted water according the package instructions until al dente. Drain well.
Return the pasta to the pot. Add the pancetta and tomato sauce and stir well. Season with salt and pepper. Serve immediately, with the cheese passed on the side.
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