• 4 tbsp extra virgin olive oil (i use olive oil)
  • 8 oz unsmoked pancetta or bacon cut into 1/4 in wide stripes
  • 1/2 tsp crushed red pepper flakes
  • 6 tbsp dry white wine
  • 1 onion finely chopped
  • 1 14oz can plum tomatoes chopped
  • salt and pepper
  • 1 lb dry pasta
  • 4 tbsp fresh romano cheese
  • which pasta
  • howllow strands or tubes - spaghetti, bucatini, penne, rigatoni


Cooks Notethis Sauce Is Made In The Apennines East Of Rome For The Local Festa On 15 Of August. THe Cheese In The Traditional Recipe Is Pecorino, Which Has The Right Piquancy To Match The Flavor Of ..

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