Looking for a simple weeknight pasta. One that works equally well for meatless monday or topped with meatballs?

Look no further than this recipe.

It will be on your weeknight rotation in no time.

Ingredients:

3 Tbsp evoo

8 oz panchetta

1/2 onion, grated

2 garlic cloves, minced

handful of basil leaves, chiffonade

28 oz can whole tomatoes, pureed

2 Tbsp grated parmigiana reggiano

1 box bucatini pasta, cooked according to directions, reserving 1/4 cup pasta water

Directions:

Bring evoo to shimmer, over medium heat.

Add panchetta, and cook until starting to crisp.

Add onion, garlic, and basil. Sauté for a few minutes, just long enough to soften onions.

Add tomato sauce, and red pepper flakes.

Stir to combine. Simmer on low for 10 minutes.

Add cooked pasta, pasta water, and cheese to pan. Stir to combine.

Top with additional parm, if you desire before serving.