Name: One-Pot Capellini With Tomato-Pancetta Sauce
Cook time: P0Y0M0DT0H20M0.000S
Total time: P0Y0M0DT0H20M0.000S
Yield: 4 servings
Ingredients: 3 tablespoons extra-virgin olive oil; 4 ounces thick-sliced pancetta, chopped; 1 medium onion, sliced; 1/2 teaspoon red pepper flakes; Kosher salt; 1 28-ounce can whole San Marzano tomatoes, crushed by hand; 12 ounces capellini; 1 cup fresh basil leaves, roughly chopped; 1/4 cup grated Parmesan cheese, plus more for topping; 1/4 cup grated Pecorino-Romano cheese, plus more for topping

Directions

Heat the olive oil in a large pot or Dutch oven over medium heat. Add the pancetta and cook, stirring occasionally, until the fat is rendered and the pancetta is mostly crisp, 2 to 3 minutes. Add the onion and cook, stirring occasionally, until it begins to soften, 2 to 3 minutes. Stir in the red pepper flakes and 1 teaspoon salt. Add the tomatoes and 3 cups water, bring to a rapid simmer and cook until reduced slightly, about 5 minutes.
Add the pasta to the simmering sauce and stir gently, taking care to not break the pasta. Cook, tossing with tongs every 30 seconds or so, until the pasta has absorbed most of the sauce and is al dente, 4 to 5 minutes; if the pasta absorbs all the liquid before it is done, add hot water, 1/4 cup at a time, to keep it saucy. (The pasta will continue to cook off the heat.) Stir in the basil, Parmesan and pecorino. Serve with more cheese.

Photograph by Andrew Purcell

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