Saucy!

So, I had some leftover pancetta from my Dirty Risotto, so I searched for a receipe to use it up! I came across this receipe on the Food Network, of course created by Giada. After all of the Giada raves, I knew this would probably be a great dish....and it was! The sauce was oh-so flavorful! It was such a hit with my sister and husband. They both had seconds. This is the first meal with no leftovers!!

The only things I did different with the recipe was that I added the Pecorino Romano to the sauce vs. tossing it in and I didn't toss the noodles with the sauce. I'm more of a saucy girl, so I like to add extra to my noodles!

PASTA WITH PANCETTA AND TOMATO SAUCE (Giada De Laurentiis)

INGREDIENTS:

6 ounces pancetta, diced

2 tablespoons olive oil

1 onion, chopped

Sea salt (did not use)

2 garlic cloves, coarsely chopped

Pinch dried crushed red pepper flakes (used a couple pinches)

1 (28-ounce) can tomato puree

1 pound linguine

1/2 cup grated Pecorino Romano

DIRECTIONS:

Add the pancetta to a heavy large skillet over medium heat. Add olive oil and saute until golden brown, about 8 minutes. Add the onion and saute until tender, about 5 minutes. Season with salt. Add the garlic and red pepper flakes. Saute until fragrant, about 30 seconds. Stir in the tomato puree. Simmer uncovered over medium-low heat until the sauce thickens slightly and the flavors blend, about 15 minutes. Season the sauce with salt, to taste.

Meanwhile, boil the linguine in a large pot of boiling salted water until tender but still firm to the bite, stirring occasionally, about 8 minutes. Drain, reserving 1 cup of the cooking liquid.

Toss the linguine with the sauce in the skillet, adding some of the reserved cooking liquid until the pasta is moist but being careful not to dilute the sauce. Toss with the cheese. Season with salt, to taste