Photo: Johnny Miller
Prep Time:
5 mins
Total Time:
30 mins

For great results, finish cooking pasta in the sauce, adding a little pasta water.


  • ¼ cup olive oil

  • 3 cloves garlic, minced

  • 1 medium yellow onion, diced small

  • Salt and pepper

  • 1 can (28 ounces) whole peeled tomatoes, pureed

  • 4 ounces diced bacon

  • ¾ teaspoon red-pepper flakes

  • 1 cup grated Pecorino Romano


  1. In a large saucepan, heat oil and garlic over medium until fragrant. Add onion and cook, stirring occasionally, until onion is soft. Add bacon and red-pepper flakes; cook until bacon is crisp, about 8 minutes. Season with salt and pepper. Add tomatoes and bring to a boil. Reduce to a rapid simmer and cook until slightly thickened, 10 minutes. Season with salt and pepper. Serve with 3/4 pound cooked pasta topped with Pecorino Romano.

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