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Ingredients
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Pasta
Sauce
Method
Cooking the Pasta
- 1
Boil the Pasta
In a large pot, bring salted water to a boil. Add the penne pasta and cook according to package instructions until al dente. Drain and set aside, reserving about 1 cup of pasta water.
Making the Sauce
- 2
Cook the Guanciale
In a large skillet over medium heat, add the guanciale and cook until crispy, about 5-7 minutes. Remove the guanciale from the skillet and set aside, keeping the rendered fat in the skillet.
- 3
Sauté Aromatics
In the same skillet, add olive oil if needed and sauté the chopped onion until translucent, about 3-4 minutes. Add the minced garlic and crushed red pepper flakes, cooking for an additional 1 minute until fragrant.
- 4
Add Tomatoes
Crush the canned whole tomatoes with your hands and add them to the skillet. Stir to combine and cook for about 10-15 minutes until the sauce thickens. Season with salt and black pepper to taste.
- 5
Combine Pasta and Sauce
Add the cooked penne pasta to the sauce, tossing to coat. If the sauce is too thick, add reserved pasta water a little at a time until the desired consistency is reached.
- 6
Finish with Guanciale
Stir the cooked guanciale back into the pasta. Remove from heat and sprinkle with grated Pecorino Romano cheese before serving.
