Jake looks to quality Tuttorosso Crushed Tomatoes for this recipe. Always reliable, always flavorful, and always the best quality, these tomatoes help pull this entire dish together.
- 8 ounces diced pancetta
- 6 thinly sliced garlic cloves
- 2 thinly sliced red chiles, such as Fresno
- 1 (28 ounce) can Crushed Tuttorosso Tomatoes
- 1 (15 ounce) can Diced Tuttorosso Tomatoes
- 6 sprigs thyme, tied together with butcher’s twine
- 1 (3 inch) Parmesan rind
- Salt, to taste
- 1 pound dry spaghetti or bucatini
- 1 cup freshly grated Parmesan, plus more for garnish
Add pancetta to a medium Dutch oven over medium-high heat. Cook, stirring often, until golden and the fat has rendered, 5-7 minutes. Add garlic and chile, then cook until fragrant and golden, 1-2 minutes. Stir in both cans of tomatoes and bring to a simmer. Submerge thyme sprigs and Parmesan rind in the sauce, then cook, stirring occasionally, until lightly reduced, 10 minutes. Season with salt.
Meanwhile, bring a large pot of salted water to a boil. Add pasta and cook until al dente. Drain, reserving ½ cup of pasta water, then add both to the simmering sauce, tossing with the grated Parmesan to coat. Adjust for seasoning.
Divide between bowls and garnish with more grated Parmesan, then serve.