Bucatini in a Spicy Tomato Sauce with Crisped Pancetta

Bucatini in a Spicy Tomato Sauce with Crisped Pancetta
Photo by Scott Phillips

Ingredients

  • ¼ tsp. crushed red chile flakes
  • ½ lb. ¼-inch-thick slices pancetta (about 6), cut into ¼-inch dice
  • ¾ cup grated Pecorino Romano
  • 1 tsp. dried oregano
  • Kosher salt and freshly ground black pepper
  • 1 large red onion, halved and sliced thinly
  • 3 Tbs. extra-virgin olive oil
  • + 2 more ingredients
    • ¾ lb. dried bucatini (or thick spaghetti)
    • 28-oz. can peeled whole tomatoes, puréed in a blender

Put a large pot of salted water on to boil. In a large skillet over medium heat, sauté the pancetta in the oil, stirring often, until it’s crisp and browned, about 8 minutes. Transfer the pancetta to a plate lined with paper towels. Raise the heat to medium high, add the onion and chile flakes, ...

View full recipe at Fine Cooking

Comments


Best Wine Deals

See More Deals »





Snooth Media Network