Bucatini

Name: Bucatini
Ingredients: tablespoons extra-virgin olive oil; ounces guanciale, pancetta, or bacon cut into 1/2-inch dice; large yellow onion, diced; Coarsely ground black pepper, to taste; 28; ounces canned whole San Marzano-style tomatoes, pureed with a hand blender or in a food processor; teaspoon hot pepper flakes; pound bucatini; ounces pecorino Romano, grated (about 3/4 cup)

15 ingredients

1 steps

Ingredients

3
tablespoons extra-virgin olive oil
6
ounces guanciale, pancetta, or bacon cut into 1/2-inch dice
1
large yellow onion, diced
Coarsely ground black pepper, to taste
28
ounces canned whole San Marzano-style tomatoes, pureed with a hand blender or in a food processor
1
teaspoon hot pepper flakes
1
pound bucatini
3
ounces pecorino Romano, grated (about 3/4 cup)

Directions

1

Bring a large pot of cold water to a boil. Put the olive oil and guanciale in a 14-inch saute pan over medium-low heat. After 3 minutes, add the onions. Cook, stirring occasionally, until they are translucent and the guanciale has started to brown. Season with coarsely ground black pepper. Add the tomatoes and the hot pepper flakes and simmer the sauce until it has reduced by two thirds, then turn off the heat. Drop the bucatini into boiling salted water and cook, stirring frequently, until the pasta is almost al dente. Drain the bucatini 3 minutes before the indicated cooking time, reserving 1 cup cooking water. The pasta will cook for the last few minutes in the sauce and absorb its flavors. Transfer the bucatini to the tomato sauce and turn the heat to medium-high. Simmer the bucatini in the sauce for about 2 minutes, adding cooking water as necessary and stirring frequently to avoid sticking. Transfer the pasta to a large mixing bowl and add half of the pecorino. Toss well until the pasta has turned brick red and serve immediately with the remaining cheese.