This is a quick pasta dish, that has a different flavor than the usual tomato sauces. It is nice for a change, and is easy to make on a work day!
6 ounces of pancetta (Italian bacon) diced (can substitute low salt, low fat bacon)
1 Tablespoon of olive oil, or Wegmans basting oil
1 medium onion, diced
2 garlic cloves, pressed
pinch of red pepper flakes, or ground
1 28 ounce can of tomato puree
1 -2 teaspoons of dried basil
1-2 Tablespoons of cooking sherry or wine
pinch of sugar
box of whole grain angel hair
Heat the oil in a heavy skillet or electric fry pan. Saute the pancetta till crispy, about 5 minutes. Add the onion and garlic, and sauté till tender. Season with salt, pepper, and garlic powder. Stir in the tomato puree. I swirl a little water in the can to get all of it, and pour that in as well. Simmer over medium low heat for about 10-15 minutes. Meanwhile, cook the angel hair according to package directions, and drain. Toss the angel hair with the sauce. Thin with reserved cooking liquid if desired. Toss with plenty of Pecorino Romano cheese.
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