Bucatini With Spicy Tomato Sauce |
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Prep Time: 0 Minutes Cook Time: 45 Minutes |
Ready In: 45 Minutes Servings: 4 |
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Use guanciale, instead of the pancetta, if you can find it. From Saveur magazine. Ingredients:
3 tablespoons extra-virgin olive oil |
4 ounces thinly sliced pancetta, cut into 3/4 inch pieces |
freshly cracked black pepper, to taste |
2 garlic cloves, minced |
1 small carrot, minced |
1/2 medium onion, minced |
1/2 teaspoon crushed red chili pepper flakes |
1 (28 ounce) can peeled tomatoes, preferably san marzano, undrained and pureed |
kosher salt, to taste |
1 lb bucatini pasta or 1 lb spaghetti |
1 1/4 cups grated pecorino romano cheese |
Directions:
1. Heat oil in a large, high-sided skillet over medium heat. Add guanciale; cook, stirring, until lightly browned, 6–8 minutes. Add pepper; cook until fragrant, about 2 minutes more. Increase heat to medium-high; add garlic, carrots, and onions and cook, stirring occasionally, until soft, about 6 minutes. Add chile flakes; cook for 1 minute. Stir in tomatoes, reduce heat to medium-low, and simmer, stirring occasionally, until sauce thickens and flavors meld, 20–25 minutes. Season with salt; keep warm.
2. Bring a 6-qt. pot of salted water to a boil. Add pasta and cook until just al dente, 6–8 minutes. Reserve 1⁄2 cup pasta water; drain pasta. Heat reserved sauce over medium heat. Add pasta and reserved water; cook, tossing, until sauce clings to pasta, 2–3 minutes. Add 1⁄2 cup Pecorino; toss. Divide between serving bowls; serve with remaining Pecorino.
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