Bucatiniwithpancettaandtomatoes Recipes

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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 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.

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.

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