Bucatini With Pancetta, Tomato, And Onion

Total Time: 1 hr 20 mins Preparation Time: 40 mins Cook Time: 40 mins

Ingredients

• Servings: 6
• 1 (35 ounce) can italian plum tomatoes (san marzano)
• salt
• 5 tablespoons extra virgin olive oil
• 1 medium onion, sliced thin (abou 2 cups)
• 6 ounces pancetta, sliced 1/4 inch thick, cut into 1 1/2 inch julienne strips
• 2 whole dried red peperoncino hot red peppers (or 1/2 t. crushed hot red pepper)
• 1 lb bucatini pasta or 1 lb perciatelli
• 1 cup grated pecorino romano cheese, plus more for passing

Recipe

• 1 pass the tomatoes and their liquid through a food mill fitted with the fine disc; set aside.
• 2 bring 6 quarts of salted water to a boil in an 8-quart pot.
• 3 in a large skillet, heat 2 tablespoons oil over med-high heat; add in onion; cook/stir until wilted, about 4 minutes.
• 4 stir in the pancetta; cook 2 minutes.
• 5 add in the hot red peppers and the tomatoes; bring to a boil.
• 6 adjust the heat to a simmer and season lightly with salt; cook/stir occasionally until the sauce is thickened, about 20 minutes.
• 7 meanwhile, stir the bucatini into the boiling water and cook, stirring occasionally, until done, about 12 minutes.
• 8 check the seasoning of the sauce, adding salt if necessary (remember the pecorino is mildly salty).
• 9 reserve about 1 cup of the pasta cooking water; drain pasta, return it to the pot, and pour in half the sauce.
• 10 bring the sauce and pasta to a boil and drizzle in the remaining 3 tablespoons oil.
• 11 add some of the pasta cooking water, if necessary, to make enough sauce to coat the pasta lightly.
• 12 check seasoning again and add salt if necessary.
• 13 remove pan from heat; stir in 1 cup grated cheese, and transfer to a large heated serving platter or bowl.
• 14 spoon the remaining sauce over the top and pass additional grated cheese separately, if desired.