BUCATINI ARRABIATA WITH PANCETTA
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A rock star of classic Italian pasta sauces, this fresh little twist with sauteed pancetta in Arrabiata makes for an intensely flavored pasta. So don’t hesitate for a second to spice up any winter night in less than 20 minutes! This in-demand Bucatini pasta recipe promises to fill your belly with joy. For more yum and our food philosophy, check out Don’t Worry, Eat Happy.
Bucatini, Pancetta & Arrabiata Sauce
- 1 35-ounce can San Marzano tomatoes
- ¼ cup tomato paste
- ¼ cup Extra Virgin olive oil
- 1 medium onion, peeled and thinly
- 4 slices pancetta, cut into 1 1/2-inch julienne strips
- 1 Tbs crushed hot red pepper flakes
- 1 Lbs Bucatini pasta
- 1 cup freshly grated Pecorino Romano or Parmigiano-Reggiano
- Kosher salt and fresh ground pepper to taste
- Pass the tomatoes and their liquid through a food mill fitted with the fine disc. Set aside. Bring 6 quarts of salted water to boil in a deep 8-quart pot.
- In a large skillet, heat 2 tablespoons of the olive oil over medium heat. Add the onions and cook, stirring, until wilted, about 4 minutes. Stir in the pancetta and cook 2 minutes. Add the hot red pepper flakes, strained tomatoes and tomato paste. Bring to a boil.
- Lower heat to a simmer. Season lightly with salt. Cook, stirring occasionally, until the sauce is thickened, about 15-20 minutes.
- Add Bucatini to the boiling salted water and cook, stirring occasionally, until al dente, about 10-12 minutes.
- Re-season Arrabiata sauce to taste.
- Reserve about 1 cup of the pasta cooking water. Drain the pasta.
- Add Bucatini pasta to red sauce and bring it to a boil. Add remaining olive oil. Toss until Bucatini pasta is well-coated.
- Remove the pan from the heat, stir in 1 cup of the grated cheese. Transfer to a large serving platter.
- Serve immediately.