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Saturday, May 18, 2024

Bucatini in Chili-Pancetta Sauce
Serves 4


3 tablespoons extra-virgin olive oil
One 5-ounce slice Pancetta, cut into 1/4 to 1/2-inch strips
1 large yellow onion, thinly sliced
1/4 teaspoon chili flakes
3 cups canned chopped Italian plum tomatoes
2 tablespoons plus 1/4 teaspoon salt
1 pound bucatini
1 cup freshly grated Pecorino Romano


Heat 3 tablespoons of the olive oil in a heavy 2-quart pot over a medium-high flame. Add the Pancetta and cook 5 minutes. Fold in the onion and chili and cook 5 minutes. Add the tomatoes, bring to a boil, reduce the heat to medium, cover, and cook for 10 minutes. Season with 1/4 teaspoon of the salt; keep the sauce warm.

Meanwhile, bring 5 quarts of water to a boil. Add the bucatini and the remaining 2 tablespoons of salt and cook until al dente, about 8 minutes. Drain, reserving 1/2 cup of the pasta cooking water. Return the bucatini to the pot and fold in the sauce, 2 cups of the Pecorino, and the remaining 2 tablespoons of olive oil. Add as much of the reserved cooking water as needed to coat the bucatini. Serve hot, sprinkled with the remaining
1/2 cup of Pecorino.
(Micol Negrin, Rustico Regional Italian Country Cooking, 2002)

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