1 package Bucatini Pasta
4 oz Cubed Pancetta
1/2 cup Pinot Grigio Wine
1 box of Pomì Chopped Tomatoes
1/4 tsp (or to taste) Red Pepper Flakes
Salt and Pepper to taste
Prepare water for the pasta in a large pot. The Bucatini pasta is enough for 8 servings so you will only cook what you need. You can adjust the instructions for 1 to 4 or 5 people.
Prepare a large skillet to make the sauce. Add the diced pancetta into the skillet and cook over medium low heat until the fat starts to melt and make its own cooking oil, then continuously stir and move the pieces around so all surfaces are exposed to the bottom of the pan to crisp. The pieces will become crisp all over and then the pieces can be removed from the fat and put on a plate lined with a paper towel, set aside. Then pour off the clear fat, in to a small bowl, then if there are brown particles in the bottom of the skillet, remove them with a paper towel. Add the fat back to the skillet, then add ½ cup of the Pinot Grigio wine into the fat. Stir and cook down until the wine has nearly evaporated, on medium to medium low heat, about 5 to 8 minutes or more. Then add the tomatoes with the sauce into the skillet and stir. Add the salt and pepper, the crushed red pepper flakes and stir well, leaving the mixture to cook over low to medium low heat for about 15 to 20 minutes.
In the meantime, bring the water to the boil, add salt to the water, and add the pasta into the water. When it is almost done, with maybe 2 minutes cooking time remaining, remove the pasta and put into the sauce and stir well. Reserve a cup of the pasta cooking water to use for the sauce. The pasta will keep cooking. Then add a half cup of the pasta water to the sauce and the grated cheese provided and stir well to distribute the cheese. Then serve the pasta with the crisped pancetta divided, spooned over the pasta. Buon Appetito!