Bucatini With Pancetta Tomatoes And Onion Food

BUCATINI WITH PANCETTA, TOMATOES, AND ONION

Steps:

• In a large pot of boiling salted water, cook pasta until al dente. Reserve 1 cup pasta water. Drain pasta; return to pot.
• While pasta is cooking, heat a large skillet over medium-low. Add pancetta, and cook until browned and crisp, about 15 minutes, stirring occasionally. Using a slotted spoon, transfer pancetta to a paper-towel-lined plate to drain, and set aside (leave fat in skillet).
• Increase heat to medium. Add onion and garlic to skillet; season with salt and pepper. Cook until onion begins to soften, 5 to 6 minutes, stirring occasionally. Add tomatoes (with juice); cook, breaking them up with a spoon, until sauce has slightly thickened, 5 to 8 minutes. Add sauce to pasta in pot; toss, adjusting consistency with pasta water if necessary. Serve pasta topped with pancetta and Pecorino.

BUCATINI WITH PANCETTA AND TOMATOES

Steps:

• ADD pasta to large pot of boiling water; Boil uncovered until tender; Drain.
• HEAT oil in pan, add onions and pancetta; Cook, stirring until onions are soft.
• ADD tomatoes, stir over heat for 2 minutes then add cheese and pasta; Stir until heated through; Top with chopped green onion.

BUCATINI WITH PANCETTA, TOMATO, AND ONION

Steps:

• Pass the tomatoes and their liquid through a food mill fitted with the fine disc; set aside.
• Bring 6 quarts of salted water to a boil in an 8-quart pot.
• In a large skillet, heat 2 tablespoons oil over med-high heat; add in onion; cook/stir until wilted, about 4 minutes.
• Stir in the pancetta; cook 2 minutes.
• Add in the hot red peppers and the tomatoes; bring to a boil.
• Adjust the heat to a simmer and season lightly with salt; cook/stir occasionally until the sauce is thickened, about 20 minutes.
• Meanwhile, stir the bucatini into the boiling water and cook, stirring occasionally, until done, about 12 minutes.
• Check the seasoning of the sauce, adding salt if necessary (remember the Pecorino is mildly salty).
• Reserve about 1 cup of the pasta cooking water; drain pasta, return it to the pot, and pour in half the sauce.
• Bring the sauce and pasta to a boil and drizzle in the remaining 3 tablespoons oil.
• Add some of the pasta cooking water, if necessary, to make enough sauce to coat the pasta lightly.
• Check seasoning again and add salt if necessary.
• Remove pan from heat; stir in 1 cup grated cheese, and transfer to a large heated serving platter or bowl.
• Spoon the remaining sauce over the top and pass additional grated cheese separately, if desired.