Tomato Sauce with Pancetta

By Tonya_Speed

This sauce best served with Bucatini.

Ingredients

• 3 Tbsp extra-virgin olive oil
• 2 Tbsp finely chopped flat-leaf parsley
• 1 1/2 tsp finely chopped garlic
• 2 cups chopped canned peeled tomatoes
• 2 oz finely chopped pancetta
• 1/2 tsp crushed red pepper
• Salt

Preparation

Step 1

Toss this sauce with 1 pound cooked pasta.

In a medium skillet, combine olive oil, parsley and garlic over medium-high heat. When the garlic is sizzling, add pancetta and red pepper; cook for 1 minute. Add tomatoes with their juice and season with salt. Lower the heat to medium and cook, stirring occasionally, until the liquid has evaporated and the oil begins to separate from the sauce, 20 to 25 minutes.