• Cooking Time:
  • Servings:
  • Preparation Time:


  • 3 tablespoons extra-virgin olive oil
  • 4 oz pancetta, diced
  • 1 Scallion - Sliced
  • ½ tsp crushed red pepper flake
  • 1/2 cup dry white wine
  • 1 28 oz can of Roma Tomatoes, drained and crushed
  • Kosher salt
  • 1 lb pasta Bucatini or spaghetti
  • 1/4 cup pecorino Romano cheese, freshly grated


  • Cook pasta according to package directions
  • In a frying pan, pour the olive oil, and add the Pancetta, scallion and red pepper.
  • Sauté until Pancetta is crispy and scallion is soft
  • Deglaze with wine and reduce by half
  • Add crushed tomatoes and let cook for 10 minutes.
  • Lower heat and cook for about 10 mintues more or until the sauce thickens slightly.
  • Pour over cooked pasta, add the Pecorino Romano and toss.


Categories: Dinner  Main Dish  Pasta 

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