3 Tbsp. ENZO Organic Fresno Chili Crush Olive Oil
5 oz. Diced Pancetta
1/2 tsp. Freshly ground black pepper
1 Cup minced onion
4 cloves minced garlic
1 28-oz. can tomatoes (crushed by hand)
16 oz. Dried Bucatini pasta
1/2 cup Grated Pecorino Romano
Heat oil in a large heavy skillet over medium heat. Add pancetta and sauté until crisp and golden, about 4 minutes. Add black pepper; stir for 10 seconds. Add onion and garlic; cook, stirring often, until soft, about 8 minutes. Add tomatoes, reduce heat to low, and cook, stirring occasionally, until sauce thickens, 15-20 minutes. Meanwhile, bring a large pot of water to a boil. Season with salt; add the pasta and cook, stirring occasionally, until 2 minutes before al dente. Drain, reserving 1 cup of pasta cooking water.
Add drained pasta to sauce in skillet and toss vigorously with tongs to coat. Add 1/2 cup of the reserved pasta water and cook until sauce coats pasta and pasta is al dente, about 2 minutes. (Add a little pasta water if sauce is too dry.) Stir in cheese and transfer pasta to warmed bowls.