Recipe courtesy of Sal Cefaliello
Episode: Rhode Island
Total:
30 min
Active:
15 min
Yield:
4 to 6 servings
Level:
None

Ingredients

Directions

In a large sauce pot over medium heat, warm the olive oil. Add the onion and pancetta and cook slowly, until onions are soft and translucent and the pancetta fat is rendered. Add the tomatoes, hot red pepper flakes and season with salt and pepper.

Boil a large pot of water; salt generously. Cook the bucatini until it is soft but still firm.

Divide the pasta between 4 warmed pasta bowls. Ladle some sauce on top, and serve with grated Pecorino Romano.

IDEAS YOU'LL LOVE

Bucatini All'Amatriciana

Recipe courtesy of Anne Burrell

Bucatini all'Amatriciana

Recipe courtesy of Rachael Ray

Bucatini With Mussels

Recipe courtesy of Food Network Kitchen

Bucatini Marinara with Sausage

Recipe courtesy of Mary Nolan

Bucatini all'Amatriciana

Recipe courtesy of Rachael Ray

Alex's Anchovy Bucatini

Recipe courtesy of Guy Fieri

Shrimp Scampi with Bucatini Noodles

Recipe courtesy of Nancy Fuller

Trending Videos 5 Videos

Get the recipe

Crab Cupcakes 00:50

Make a splash with these too-cute cupcakes that are a cinch to assemble.

Similar Topics:

Browse Reviews By Keyword

          Get Cooking