Bucatini Pasta with Pancetta, Tomato and Onion
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
Directions
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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.
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.
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.
Transfer drained pasta to the sauce with tongs; cook and toss pasta in the sauce until all of the pasta is well coated. Remove from heat; remove bay leaves; toss with the grated cheese.
Serve immediately.
6 servings.