4 ozs thick-cut pancetta or lightly smoked bacon, cut in 1/4 inch cubes
2 Tbl unsalted butter
4 shallots, peeled and sliced crosswise (about 1/4 cup)
1/2 tsp red pepper flakes
1 (28 oz) can whole tomatoes, with juices, lightly pulsed in blender
1 lb mostaccioli, or bucatini is good too
Freshly grated Pecorino Romano cheese, or can use Parmesan
Instructions
Bring a large pot of water to boil.
Place 1 Tbl of the olive oil and the pancetta in a large skillet over high heat and cook until the fat is completely rendered and the pancetta is crispy, about 6-8 mins. Pour off the fat and reduce the heat to med-low. Add the remaining tablespoon of olive oil and 1 Tbl of the butter. Add the shallots and red pepper flakes and cook, stirring, for 1 min. Add the tomatoes and bring to a boil. Reduce the heat and simmer, stirring occasionally, for 30 mins. Swirl in the remaining tablespoon of butter.
Meanwhile, generously salt the boiling water. Add the mostaccioli and cook until tender but still firm. Set the timer for 2 mins less than the package instructions specify and taste for doneness. Drain the pasta and add it to the sauce. Toss to coat and serve topped with freshly grated Pecorino Romano cheese.
Originally Submitted
8/29/2011
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