Contributed by Catsrecipes Y-Group
- Recipe courtesy Rachael Ray
- From the Great Big Food Show
- 1 pound bucatini (tube pasta that looks like spaghetti with a hole down the center of it)
- 2 tablespoons extra-virgin olive oil, 2 turns of the pan in a slow stream
- ¼ pound, 4 or 5 slices, pancetta , chopped
- 1 medium onion, chopped
- 4 to 6 cloves garlic, chopped
- 1 teaspoon crushed red pepper flakes
- 1 (28 ounce) can crushed tomatoes
- 2 tablespoons chopped flat-leaf parsley
- freshly ground black pepper
- grated Parmigiano-Reggiano, Grana Padano or romano, to pass at the table
- Bring a large pot of water to a boil and salt the water.
- Heat a large deep skillet over medium high heat.
- Add oil and pancetta.
- Cook pancetta 2 or 3 minutes then add onions and garlic and crushed red pepper flakes.
- Cook 7 or 8 minutes more, until onions are translucent.
- Add tomatoes and parsley.
- Season the sauce with salt and pepper.
- Simmer sauce over low heat until ready to serve.
- Cook bucatini pasta to al dente or, with a bite to it.
- Drain pasta well.
- Do not rinse.
- Starchy pasta holds more sauce.
- Toss hot pasta with sauce and serve.
- Pass grated cheese at the table to top pasta.
- Pancetta is Italian rolled, cured pork, similar to bacon, but not smoked. Look for it at your deli counter. Bacon may be substituted resulting in a smoky tomato sauce.