Bucatini with Tomatoes, Onions, and Pancetta
This bucatini recipe is one of the most popular pasta dishes in Italy. When you mix the bucatini pasta with the vegetables and pancetta (or American-style bacon), you get an Italian dish to die for.
Preparation time: 15 minutes
Cooking time: 45 minutes
Yield: 4 servings
2 tablespoons olive oil
4 cloves garlic
1 medium onion
Pinch of hot red pepper flakes
Fresh rosemary, or 1/4 teaspoon dried rosemary
8 slices pancetta or bacon (about 4 ounces)
1 cup white wine
1 1/2 cups (14-ounce can) plum tomatoes
Salt to taste
1 1/2 tablespoons kosher salt
1/2 pound bucatini pasta
1/4 cup grated Pecorino cheese
Peel and chop the garlic cloves.
Slice the onion.
Chop the fresh rosemary.
If you’re using dried rosemary, you can skip this step.
Heat the olive oil in a large skillet or medium saucepan.
Add the garlic, onion, red pepper flakes, 1 teaspoon fresh rosemary, and pancetta, then cook over medium heat until the onion is soft, about 10 minutes.
Pour the wine into the pan and continue cooking until it has almost completely evaporated.
Add the tomatoes, lightly crushing them with a wooden spoon, and season with salt.
Simmer for 30 minutes, until the sauce thickens slightly.
In a large pot, bring 4 quarts water to a boil.
Add the kosher salt and pasta, mix well, and cook until al dente.
Drain the pasta and add it to the pan with the sauce.
Sprinkle with the Pecorino cheese.
Stir to coat the pasta evenly with the sauce.