BUCATINI WITH PANCETTA, TOMATOES, AND ONION
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
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
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
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
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
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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