Pasta & Pancetta

This is a delicious pasta sauce with only a few ingredients.  It can partially be done ahead of time in the slow cooker or all done stove top prior to serving.

Olive Oil
4-6oz Pancetta, diced
1 Medium Onion, diced
2 Cloves of Garlic, minced
Pinch of Crushed Red Pepper
28oz Can Crushed Tomatoes
2 Tbsps pf Tomato Paste (if you like a thicker sauce, you can add more)
Basil
Spinach (optional, I always add extra veggies)
1/2 Cup Pecornio Romano or Parmesan Cheese
Pasta

In a large skillet heat about 2 tbsps of olive oil.  Add the pancetta and cook for about 7 or 8 minutes until pieces start to brown.  Using a slotted spoon, remove the pancetta from the pan and reserve.

In the pancetta drippings and olive oil, add the onion and cook for about 5 minutes.  Add the garlic and red pepper and cook for about 2 minutes.  Add the tomatoes and paste and some basil (fresh or dried).  Let sauce cook for about 5 minutes.

Boil water for pasta.  Cook pasta while finishing the sauce.

If you are adding the spinach, add now and let spinach wilt.  Stir the pancetta back into the sauce with the cheese.

After you drain the pasta, add it to the skillet with the sauce.  Mix together and serve.