Ingredients:

• 2 oz. pancetta, chopped
• 1 tbsp. olive oil
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 tsp. crushed red pepper (add more if you like!)
• 1 cup chopped San Marzano tomatoes
• 2 lb. mussels, scrubbed and debeard
• 3 tbsp. grated Parmesan
• Chopped basil for garnish

Directions:

• Heat olive oil in a large Dutch oven over medium-high heat, add the pancetta and onion and cook until pancetta is crisp and onion is translucent. Add the garlic and crushed red pepper and cook for about 1 more minute. Add the tomatoes and bring to a simmer.
• Add the mussels to the sauce. Cover and cook until the mussels start to open, about 5 minutes. Discard any mussels that do not open. Add chopped basil and lightly toss the mussels in the sauce.
• Spoon into bowls, top with grated Parmesan and serve!