Penne alla Silana

 Penne alla Silana

1 pound penne pasta
Kosher salt and ground black pepper
2 Tbsp extra-virgin olive oil
1 medium onion, diced
3 to 4 ounces pancetta, chopped (or bacon)
3/4 to 1 1/2 tsp. red pepper flakes
28-ounce can whole tomatoes, crushed by hand
4 ounces Genoa salami or spicy salami, cut into 1/4-inch cubes
3 ounces provolone or aged provolone cheese, cut into 1/4-inch cubes
1 cup lightly packed fresh basil, roughly chopped
1/2 cup pecorino Romano cheese, finely grated 

In a large pot, bring 4 quarts water to a boil.  Add the pasta and 2 tablespoons Kosher salt, then cook, stirring occasionally, until al dente.  Reserve about 1 cup of the cooking water, then drain and return the pasta  to the pot.

Meanwhile, in a 12-inch skillet over medium-high heat, heat the oil until shimmering.  Add the onion and the pancetta, then cook, stirring occasionally, until the onion starts to soften and the pancetta is crisp, 3 to 5 minutes.  Stir in the pepper flakes and tomatoes with juices.  Bring to a simmer and cook, stirring occasionally, until most of the liquid has evaporated, about 10 minutes.

Add the sauce to the pot with the drained pasta, along with the salami, provolone, half the basil, half the pecorino and 1/2 cup of the reserved pasta water.  Toss well, adding more pasta water if needed so the sauce coats the noodles.  Taste and season with salt and black pepper.  Serve sprinkled with the remaining basil and the remaining pecorino. 

Serves 4-6

Recipe slightly adapted from Tuesday Nights Mediterranean cookbook