Bucatini in Chili-Pancetta
Sauce
Serves 4
Ingredients:
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
Preparation:
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) |