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Ingredients
  • subheading: UNITS USM:
  • SCALE ½x 1x 2x
  • subheading: Sauce:
  • note: Note: This makes 8 servings of sauce. See notes below recipe for more details.
  • 4 ounces diced pancetta
  • 1 lb. ground sausage
  • 1 small yellow onion, diced
  • 6 cloves garlic, minced
  • 2 tablespoons tomato paste
  • two 28-ounce cans whole peeled tomatoes (I like San Marzano tomatoes), crushed by hand
  • 1 teaspoon salt
  • 1 teaspoon fresh oregano, minced
  • 1 teaspoon red pepper flakes
  • 1 to 2 cups chicken broth or water to thin the sauce
  • 2 to 4 tablespoons butter to tame the heat (if you want)
  • 1 cup sliced pepperoncini (more to taste)
  • subheading: Serving:
  • 8 ounces bucatini pasta for serving
  • ½ cup pecorino cheese for topping
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