Spicy tomato sauce is deceptively easy to make, but it is a dish that, when done correctly, can fool your friends and family into thinking that you’re a professional chef. Check out the recipe below!
Spicy Tomato and Pancetta Pasta
1 teaspoon extra-virgin olive oil (you’ll add more at the end for a proper garnish)
2 ounces of Pancetta, diced
2 thinly sliced garlic cloves
1 teaspoon red pepper (flakes)
1 14-ounce can crushed or diced tomatoes
1/2 teaspoon rosemary (can substitute oregano)
4 ounces (about 1 1/3 cups) of pasta (ideally penne or cellentani)
Kosher salt, to taste
One palmful of sugar
A drizzle of balsamic vinegar (if you like the taste)
Parmesan cheese (add as much as you want for garnish)
Freshly cracked black pepper
In a large saucepan, add the pancetta and olive oil. Heat them up over medium heat, and don’t forget to stir once in a while. Wait until the pancetta is slightly browned. Add in the spices – red pepper flakes and garlic should be cooked for about 2 minutes, with some occasional stirring, until the garlic starts to become pungent. Afterward, you can toss in the tomatoes and oregano. Walk away from the stove and don’t peek! Let it simmer for between 25 and 30 minutes.
At the same time, boil a large pot of water, adding in generous handfuls of salt, and then toss the pasta in until it’s cooked just a little bit less than al dente. Save about a half cup of the starchy pasta water.
Keep seasoning that yummy and fragrant pasta sauce with vinegar, sugar, and salt until it tastes perfect. Add the pasta into the pot for a minute or two. Then add the starchy water if the sauce is too strong. Add in your parmesan cheese, a splash of olive oil, and pepper for the ultimate taste.