Bucatini With Pancetta Tomato And Onion Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

BUCATINI WITH PANCETTA, TOMATOES, AND ONION



Bucatini with Pancetta, Tomatoes, and Onion image

This recipe is inspired by amatriciana sauce, a hearty Italian classic that is often made to go with the extra-chewy, hollow pasta called bucatini.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Pork Recipes

Time 40m

Number Of Ingredients 7

Coarse salt and ground pepper
12 ounces bucatini or spaghetti
1 slice pancetta (6 ounces), diced
1 medium onion, chopped
1 garlic clove, minced
1 can (28 ounces) whole tomatoes in juice
1/2 cup grated Pecorino Romano (2 ounces)

Steps:

  • In a large pot of boiling salted water, cook pasta until al dente. Reserve 1 cup pasta water. Drain pasta; return to pot.
  • While pasta is cooking, heat a large skillet over medium-low. Add pancetta, and cook until browned and crisp, about 15 minutes, stirring occasionally. Using a slotted spoon, transfer pancetta to a paper-towel-lined plate to drain, and set aside (leave fat in skillet).
  • Increase heat to medium. Add onion and garlic to skillet; season with salt and pepper. Cook until onion begins to soften, 5 to 6 minutes, stirring occasionally. Add tomatoes (with juice); cook, breaking them up with a spoon, until sauce has slightly thickened, 5 to 8 minutes. Add sauce to pasta in pot; toss, adjusting consistency with pasta water if necessary. Serve pasta topped with pancetta and Pecorino.

Nutrition Facts : Calories 562 g, Fat 18 g, Fiber 5 g, Protein 30 g

BUCATINI WITH PANCETTA, TOMATO, AND ONION



Bucatini With Pancetta, Tomato, and Onion image

Make and share this Bucatini With Pancetta, Tomato, and Onion recipe from Food.com.

Provided by ratherbeswimmin

Categories     < 4 Hours

Time 1h20m

Yield 6 serving(s)

Number Of Ingredients 8

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

Steps:

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

BUCATINI WITH ONION, BACON, AND TOMATO



Bucatini with Onion, Bacon, and Tomato image

Provided by Lidia Matticchio Bastianich

Categories     Sauce     Onion     Tomato     Side     Bacon     Simmer     Boil

Yield Serves 6

Number Of Ingredients 11

One 28-ounce can Italian plum tomatoes, preferably San Marzano
1/2 teaspoon coarse sea salt or kosher salt, or to taste, plus 1 tablespoon for the pasta pot
4 cups 1/3-inch-thick onion slices (about 3/4 pound)
4 tablespoons extra-virgin olive oil, plus more for serving
4 plump garlic cloves, peeled and crushed
6 ounces guanciale, pancetta, or bacon, cut in 1/2-inch pieces
1/2 teaspoon peperoncino flakes
1 pound bucatini or perciatelli
1 cup grated Pecorino Romano cheese, plus more for passing
Recommended Equipment
A heavy-bottomed skillet or sauté pan, 13- or 14-inch diameter

Steps:

  • Drain the canned tomatoes; save all the juices. Cut each tomato in quarters lengthwise; slice the quarters in strips, 1/2 inch wide.
  • Start heating 6 quarts of water with 1 tablespoon of salt in a large pot, to cook the bucatini.
  • Put 1/2 cup water in the wide skillet, and set it over medium-high heat. Dump in the sliced onions; spread them out and turn them over in the pan as the water starts to boil. Cook the onions, turning occasionally, for several minutes, until they're softened and the water is nearly evaporated.
  • Pour the olive oil over the onions, toss in the crushed garlic cloves, and sprinkle with 1/4 teaspoon salt. Stir well to coat all the onion slices with oil; cook for a couple of minutes or more, until onions and garlic are sizzling.
  • Clear a space on one side of the skillet and scatter in the cured pork (guanciale, pancetta, or bacon). Heat and stir in the hot spot until they're rendering fat and sizzling, then stir in with the onions. Sprinkle the peperoncino in the pan, stir, and let everything cook for 4 or 5 minutes, until the onions and pork are caramelized and golden-adjust the heat so nothing burns.
  • Now spill all the sliced tomatoes and their juices into the skillet, and stir well. Rinse the tomato containers with a couple cups of "slosh" water, and stir that in too; season with salt lightly. Bring the sauce to a boil, stirring frequently, and then lower the heat to keep it simmering actively. Let the sauce cook and thicken for about 20 minutes, or until it has the consistency you like for pasta. (If you're pressed for time, concentrate the sauce at a boil, stirring frequently.)
  • When the tomatoes have been added and the sauce is simmering, you can start cooking the bucatini. (If you prefer, prepare the sauce ahead of time. Stop cooking when nearly thickened and let it cool. Return it to the simmer as your pasta cooks.)
  • With the water at a rolling boil, slide the bucatini into the pasta pot, letting the strands soften so they don't break, and fanning them out so they don't stick together. Stir well, cover the pot to bring the water back to the boil over high heat, then cook partially covered.
  • Stir the bucatini occasionally, and check doneness frequently. When the sauce has thickened, taste it and adjust seasoning-keep in mind that the Pecorino Romano will add salt.
  • When the bucatini are cooked through but still al dente, lift them from the cooking pot with tongs, drain for just a moment, then drop them right onto the simmering sauce. Toss together continuously, over moderate heat, for a couple of minutes, until the pasta is perfectly cooked and evenly coated with sauce. If the dish is dry, ladle in a bit of hot pasta water from the cooking pot. If the sauce is soupy, toss over higher heat to concentrate.
  • Turn off the heat, and toss in the grated cheese. Drizzle over it a final flourish of olive oil, and serve, either directly from the skillet or in a warm serving bowl, passing additional cheese at the table.

BUCATINI WITH PANCETTA AND TOMATOES



Bucatini With Pancetta And Tomatoes image

Make and share this Bucatini With Pancetta And Tomatoes recipe from Food.com.

Provided by HOUSEMANAGER Charle

Categories     Spaghetti

Time 20m

Yield 4 serving(s)

Number Of Ingredients 7

8 ounces bucatini pasta (spaghetti will also work fine)
3 tablespoons olive oil
2 medium chopped onions, chopped finely
8 ounces pancetta, chopped (side bacon will also work fine)
28 ounces canned tomatoes, drained,chopped
5 ounces bocconcini or 5 ounces mozzarella cheese, grated
1 green onion, finely chopped

Steps:

  • ADD pasta to large pot of boiling water; Boil uncovered until tender; Drain.
  • HEAT oil in pan, add onions and pancetta; Cook, stirring until onions are soft.
  • ADD tomatoes, stir over heat for 2 minutes then add cheese and pasta; Stir until heated through; Top with chopped green onion.

More about "bucatini with pancetta tomato and onion recipes"

BUCATINI WITH PANCETTA, TOMATO AND ONION - TODAY.COM
bucatini-with-pancetta-tomato-and-onion-todaycom image
2016-10-06 Heat olive oil in a large skillet over medium heat. Add the bacon or pancetta, and let the meat render its fat until the edges begin to crisp, about 3 …
From today.com
4.9/5 (160)
Total Time 30 mins
Category Entrées
  • Bring a large pot of salted water to boil for pasta. Slip the bucatini into the water, and cook until it is al dente.
  • Heat olive oil in a large skillet over medium heat. Add the bacon or pancetta, and let the meat render its fat until the edges begin to crisp, about 3 to 4 minutes. Add the sliced onion and the bay leaves, cover, and cook until the onion begins to soften, about 3 to 4 minutes.
  • Uncover, and sprinkle in the peperoncino and tomatoes. Slosh out the can with 1 cup pasta cooking water, add it to the sauce, and stir. Season with salt, bring the sauce to a simmer, and cook until thickened, about 10-12 minutes.
  • When pasta is ready, transfer to the sauce with tongs. Cook and toss the pasta in the sauce until all of the pasta is coated. Remove from heat, and toss with the grated cheese. Serve immediately.


BUCATINI PASTA WITH PANCETTA, TOMATO AND ONION
bucatini-pasta-with-pancetta-tomato-and-onion image
Bring a large pot of well salted water to boil; add the bucatini into the boiling water; cook until al dente, about 10 minutes. Drain, reserving 1 c. pasta water for later use. Drain, reserving 1 c. pasta water for later use.
From faxo.com


RECIPE: BUCATINI WITH PANCETTA, TOMATO AND ONION | ITALIAN PASTA …
Apr 13, 2013 - RECIPE: Bucatini with Pancetta, Tomato and Onion. Apr 13, 2013 - RECIPE: Bucatini with Pancetta, Tomato and Onion. Pinterest. Today. Explore. When autocomplete results are available use up and down arrows to review and enter to select. Touch device users, explore by touch or with swipe gestures. Log in . Sign up. Explore. Food And Drink. World …
From pinterest.com


RECIPE: BUCATINI WITH TOMATOES, PANCETTA AND PECORINO-ROMANO
Remove pancetta from the pan with a slotted spoon and set aside. Add garlic to the hot pan. Cook until fragrant, stirring constantly, about 30 seconds, then add onion and cook until soft and translucent, about 4 minutes. Add crushed tomatoes and their juices, reserved pancetta and chile flakes. Simmer, partially covered, 12 to 15 minutes, until ...
From wholefoodsmarket.com


20 BEST BUCATINI RECIPES (+ EASY PASTA DISHES) - INSANELY GOOD
2022-08-25 Grab some ricotta, bucatini, garlic, basil, and chopped tomatoes, and you’re good to go. 8. Bucatini in Vodka Sauce. Whip up this bucatini in vodka sauce for dinner and the whole family will be begging for seconds! This dish is loaded with creamy, rich vodka sauce. It’s the ultimate comfort food.
From insanelygoodrecipes.com


BUCATINI WITH PANCETTA, TOMATO, AND ONION RECIPE | EAT YOUR BOOKS
Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.
From eatyourbooks.com


BUCATINI WITH SWEET ONION & PANCETTA - SIMPLY WHISKED
2022-04-13 In a large skillet, heat pancetta over medium-high heat. Partially rendering the fat – about 5 minutes. Add onion and continue cooking, stirring frequently, until fat has completely rendered from pancetta – about 10 minutes. Remove pancetta and transfer to a cutting board. Roughly chop before returning to pan.
From simplywhisked.com


BUCATINI WITH PANCETTA, TOMATO, AND ONION - ACORN ADVISORS
Heat olive oil in a large skillet over medium heat. Add the bacon or pancetta, and let the meat render its fat until the edges begin to crisp, about 3 to 4 minutes. Add the sliced onion and the bay leaves, cover, and cook until the onion begins to soften, about 3 to 4 minutes. Bucatini with Pancetta, Tomato, and Onion, continued on Page 2
From acornadvisors.com


RECIPETHING - BUCATINI WITH PANCETTA, TOMATO, AND ONION
Stir in the pancetta; cook 2 minutes. Add in the hot red peppers and the tomatoes; bring to a boil. Adjust the heat to a simmer and season lightly with salt; cook/stir occasionally until the sauce is thickened, about 20 minutes. Meanwhile, stir the bucatini into the boiling water and cook, stirring occasionally, until done, about 12 minutes.
From recipething.com


BUCATINI WITH PANCETTA, TOMATOES, AND ONION - BIGOVEN.COM
This recipe is inspired by amatriciana sauce, a hearty Italian classic that is often made to go with the extra-chewy, hollow pasta called bucatini. Prep: 15 minutes Total: 40 minutes - Bucatini with Pancetta, Tomatoes, and Onion
From bigoven.com


BUCATINI WITH PANCETTA, TOMATO AND ONION - CENTO FINE …
Bring a large pot of salted water to a boil for pasta. Cook pasta according to packaging. In a large skillet heat 2 tablespoons of olive oil over medium heat. Add onion and cook for about 4 minutes or until wilted. Stir in pancetta and cook until rendered, about 4 minutes. Add in pepper flakes, tomatoes, and 1 cup of water sloshed from tomato ...
From cento.com


BUCATINI WITH PANCETTA, TOMATO, AND ONION RECIPE | PBS …
Bring a large pot of salted water to a boil for the pasta. In a large skillet, heat 2 tablespoons of the olive oil over medium heat. Add the onion, and cook, stirring, until wilted, about 4 ...
From pbs.org


Related Search