Ingredients Jump to Instructions ↓

  1. 1 lb 454g / 16oz Bucatini (tube pasta) Salt - as needed

  2. 2 tablespoons 30ml Extra-virgin olive oil

  3. 1/4 lb 113g / 4oz Pancetta* - (4 or 5 slices) - chopped

  4. 1 lb 454g / 16oz Onion - chopped (medium)

  5. 1 teaspoon 5ml Crushed red pepper flakes

  6. 4 Garlic cloves - (to 6) - chopped

  7. 1 Crushed tomatoes - (28 oz)

  8. 2 tablespoons 30ml Chopped flat-leaf parsley Freshly-ground black pepper - to taste Grated Parmigiano-Reggiano, Grana Padano or Romano - to pass at the table

Instructions Jump to Ingredients ↑

  1. Recipe Instructions * 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. Bring a large pot of salted water to a boil and salt the water. Heat a large deep pan 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. This recipe yields 6 servings.


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