Description

Bucatini is a thick spaghetti-like pasta with a hole running through its center. This dish comes from a classic Italian dish that is made with tomatoes, onions, bucatini pasta and pancetta.

Ingredients

• 1 t. kosher salt, plus more for boiling pasta
• 1 c. cooked pasta water
• 16 oz. bucatini pasta
• 1 T. extra-virgin olive oil
• 4 oz. pancetta or slab bacon, cut into 1/2 inch pieces
• 1 large onion, sliced 1/4 inch thick
• 2 fresh bay leaves
• 1/4 t. peperoncino flakes
• 28 oz. can good quality Italian plum tomatoes, preferably San Marzano, crushed by hand
• 1/2 c. grated Grana Padano or Parmigiano-Reggiano cheese

Steps

1. Bring a large pot of well salted water to boil; add the bucatini into the boiling water; cook until al dente, about 10 minutes. Drain, reserving 1 c. pasta water for later use.
2. Heat olive oil in a large skillet over medium heat; add bacon or pancetta; let the meat render its fat until edges begin to crisp, about 3 - 4 minutes. Add sliced onion and bay leaves; cover; cook until onion begins to soften, about 3 - 4 minutes.
3. Uncover; sprinkle in peperoncino flakes and tomatoes with juices. Rinse out the can with 1 cup pasta cooking water; add it to sauce; stir. Season with the 1 t. kosher salt; bring sauce to a simmer; cook until thickened, about 10-12 minutes.