Roman-Style Bucatini

Servings: 4

4 ounces Pancetta, diced small (can buy already chopped in Wegman's deli department)

4 ounces Prosciutto, diced small (can buy already chopped in Wegman's deli department)

2 cups Red Onion, halved and thinly sliced

1⁄ 2 teaspoon Crushed Red Pepper Flakes

2 tablespoons Red Wine Vinegar

24 ounces Wegman's Grandma's Pomodoro Spaghetti Sauce

24 ounces Water (just use the empty pasta jar to measure the water)

3⁄ 4 teaspoon Dried Ground Sage (or 4 tsp finely chopped fresh sage)

1 teaspoon Dried Ground Rosemary (or 4 tsp finely chopped fresh rosemary)

2 tablespoons Extra Virgin Olive Oil

Salt and Pepper, to taste

Kosher Salt

16 ounces Bucatini Pasta

In a large non-stick skillet over medium heat, saute the pancetta and prosciutto until browned.

Add onion and red pepper flakes. Cook 10 to 12 min until onions are softened.

Add red wine vinegar, stirring to loosen browned bits on bottom of pan.

Stir in spaghetti sauce, water, sage and rosemary; bring to simmer. Simmer gently 5 to 10 min.

Add olive oil and season with salt and pepper.

Bring a large pot of water to a boil. Add a tablespoon or so of kosher salt. Cook bucatini to al dente according to instructions on the box.

When pasta is almost done cooking, remove and reserve a cup or more of the pasta cooking water. Drain pasta.

Add cooked pasta to pan; toss to evenly coat. Adjust sauce consistency with reserved pasta water, if necessary.