Recipe courtesy of Sal Cefaliello
Episodes: Rhode Island and Rhode Island
Save Recipe Print
Total:
30 min
Prep:
15 min
Cook:
15 min
Yield:
4 to 6 servings

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.

Get the Recipe

Buffalo Chicken Crescent Ring

Buffalo chicken dip finds a cozy home in crescent dough.

IDEAS YOU'LL LOVE

Spaghetti alla Carbonara

Recipe courtesy of Tyler Florence

Penne alla Vodka

Recipe courtesy of Ree Drummond

Spaghetti alla Carbonara

Recipe courtesy of Anne Burrell

Bucatini all'Amatriciana

Recipe courtesy of Rachael Ray

Bucatini All'Amatriciana

Recipe courtesy of Anne Burrell

Sicilian Bucatini with Sardines

Recipe courtesy of Food Network Kitchen

Bucatini With Mussels

Recipe courtesy of Food Network Kitchen

Browse Reviews By Keyword

          Latest Stories