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Categories:Viewed: 38 - Published at: 2 years ago
Ingredients
- 1/4 cup extra-virgin olive oil
- 3 garlic cloves, halved
- 3 ounces thickly sliced pancetta, finely diced
- 1/2 teaspoon crushed red pepper
- 1 tablespoon tomato paste
- One 35-ounce can whole peeled Italian tomatoes
- Salt and freshly ground pepper
- Pinch of sugar
- 2 basil sprigs
- 1 pound spaghetti
Method
- In a large saucepan, heat the olive oil.
- Add the garlic, pancetta and crushed red pepper and cook over moderate heat, stirring occasionally, until the garlic is golden, about 5 minutes.
- Add the tomato paste and cook, stirring, for 1 minute.
- Add the canned tomatoes, crushing them with the back of a spoon; season with salt and pepper.
- Stir in the sugar and basil and bring to a boil.
- Reduce the heat to low and simmer, stirring occasionally, until the sauce is thickened and reduced to 3 cups, about 30 minutes.
- Discard the basil and garlic.
- Meanwhile, in a large pot of boiling salted water, cook the spaghetti until al dente; drain.
- Toss the spaghetti with the hot sauce and serve.
