From the Great Big Food Show
Ingredients
- 1 pound bucatini (tube pasta that looks like spaghetti with a hole down the center of it)
- Salt
- 2 tablespoons extra-virgin olive oil, 2 turns of the pan in a slow stream
- 1/4 pound, 4 or 5 slices, pancetta*, chopped
- 1 medium onion, chopped
- 4 to 6 cloves garlic, chopped
- 1 teaspoon crushed red pepper flakes
- 1 (28 ounce) can crushed tomatoes
- 2 tablespoons chopped flat-leaf parsley
- Freshly ground black pepper
- Grated Parmigiano-Reggiano, Grana Padano or Romano, to pass at the table
Directions
Bring a large pot of water to a boil and salt the water.
Heat a large deep skillet over medium high heat. Add oil and pancetta. Cook pancetta 2 or 3 minutes then add onions and garlic and crushed red pepper flakes. Cook 7 or 8 minutes more, until onions are translucent. Add tomatoes and parsley. Season the sauce with salt and pepper. Simmer sauce over low heat until ready to serve.
Cook bucatini pasta to al dente or, with a bite to it. Drain pasta well. Do not rinse. Starchy pasta holds more sauce. Toss hot pasta with sauce and serve. Pass grated cheese at the table to top pasta.
* Pancetta is Italian rolled, cured pork, similar to bacon, but not smoked. Look for it at your deli counter. Bacon may be substituted resulting in a smoky tomato sauce.
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By ReneeAnndaSilva
Simi Valley, CA
on September 04, 2012
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I love this recipe! Quick and easy BUT very tasty. It is my go to recipe when I am stumped on what to cook. I am going to try it tonight with regular bacon. Yumo!
By marty46
Feeding Hills, ...
on December 30, 2010
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Good recipe, but I like to take it to the next level by adding a splash of pinot grigio after the bacon and onions have rendered, a tablespoon of anchovy paste, and a tbsp of chopped fresh basil. it gives the sauce a little more depth. Nothing like bucatini pasta, it hold the sauce better!!!!
By Chef #1482032
Germantown, WI
on August 31, 2010
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This is my husbands favorite amtriciana recipe. I have tried several, but this is the one he prefers. We always use bacon, because it has a stronger, smokier flavor, but it is good with pancetta too.
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