Ingredients:
6 ounces of pancetta, diced
2 tablespoons butter, melted
1 onion, chopped
2 garlic cloves, chopped
1 can tomato puree
1 pound linguine
1/2 cup grated Pecorino Romano
Sea Salt
Pinch of dried crushed red pepper flakes
Directions:
In a large skillet, saute pancetta with butter over medium heat until golden brown which is about 8 minutes then add the onions and saute for 5 minutes. Add garlic and red pepper flakes then season with salt. Stir in tomato puree and simmer uncovered over medium-low heat until sauce thickens which is about 15 minutes. Season the sauce with salt, to taste.
In a large pot of salted boiling water, cook the linguine until tender but still firm to the bite which is about 8 minutes. Drain.
Toss the linguine with the sauce and sprinkle Pecorino Romano cheese on top. Blend well and season with salt if necessary.