Active Time
10 MIN
Total Time
40 MIN
Yield
Serves : 3 cups (enough for 1 pound of pasta)

This spicy, pancetta-studded sauce is great with shellfish and bucatini, the hollow, spaghetti-like pasta.    More Italian Dishes  

How to Make It

Step

In a large saucepan, heat the oil. Sauté the diced pancetta with the garlic and crushed red pepper over moderate heat, stirring occasionally, until golden, about 5 minutes. Add the tomato paste and cook, stirring, for 1 minute. Add the canned tomatoes with their juices. Stir in the sugar and basil, season with salt and pepper and bring to a boil. Simmer the sauce over low heat, stirring occasionally, until it thickens and is reduced to 3 cups, about 30 minutes. Season again with salt and pepper. Discard the basil sprigs and garlic.

Make Ahead

The sauce can be refrigerated for up to 3 days.

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