One Pot Capellini With Tomato Pancetta Sauce
Ingredients
- 3 tablespoons extra-virgin olive oil
- 4 ounces thick-sliced pancetta, chopped
- 1 medium onion, sliced
- 1/2 teaspoon red pepper flakes
- Kosher salt
- 1 28-ounce can whole San Marzano tomatoes, crushed by hand
- 12 ounces capellini
- 1 cup fresh basil leaves, roughly chopped
- 1/4 cup grated Parmesan cheese, plus more for topping
- 1/4 cup grated Pecorino-Romano cheese, plus more for topping
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