Servings: 6

6 ounces pancetta (diced) 6 ounces pancetta (diced)
2 tablespoons olive oil 2 tablespoons olive oil
1 onion (chopped) 1 onion (chopped)
Sea salt Sea salt
2 garlic cloves (coarsely chopped) 2 garlic cloves (coarsely chopped)
Pinch dried crushed red pepper flakes Pinch dried crushed red pepper flakes
28-ounces tomato puree, such as Bio Orto 28-ounces tomato puree, such as Bio Orto
1 pound pasta, such as Linguine or Manfredi Lunghi 1 pound pasta, such as Linguine or Manfredi Lunghi
1/2 cup grated Pecorino Romano ½ cup grated Pecorino Romano

Add the pancetta to a heavy large skillet over medium heat. Add olive oil and saute until golden brown, about 8 minutes. Add the onion and saute until tender, about 5 minutes. Season with salt. Add the garlic and red pepper flakes. Saute until fragrant, about 30 seconds. Stir in the tomato puree. Simmer uncovered over medium-low heat until the sauce thickens slightly and the flavors blend, about 15 minutes. Season the sauce with salt, to taste.
Meanwhile, boil the linguine in a large pot of boiling salted water until tender but still firm to the bite, stirring occasionally, about 8 minutes. Drain, reserving 1 cup of the cooking liquid.
Toss the linguine with the sauce in the skillet, adding some of the reserved cooking liquid until the pasta is moist but being careful not to dilute the sauce. Toss with the cheese. Season with salt, to taste.