½ cup salted pork, cut into chunks less than ½- inch
2 tablespoons olive oil
1 medium onion, chopped
2 to 3 garlic cloves, chopped
28 ounces can of San Marzano tomatoes
½ pound medium shrimp, deveined and cleaned
½ teaspoon hot red pepper flakes
½ pound cooked bucatini, cooked al dente with 1 cup spare pasta water
½ cup fresh parsley, chopped
Heat a wide skillet with the olive oil and salted pork and fry over low heat for 15 minutes or till the fat is rendered out and the meat is crisp. Remove the pork with a slotted spoon and set aside.
Add the onion and garic and sauté over medium heat for five minutes. Crush the tomatoes with hand in the can and add to the onion mixture. Cook for 20 minutes on medium heat with the lid on. Check for seasonings and add salt and the red pepper flakes.
Add the raw shrimp and cook for 2 to 3 minutes. Add the al dente pasta and cook on medium for another 2 to 3 minutes, till the shrimp is cooked through- careful not to over cook. Check for seasonings and garnish with parsley.