By ocheftim, member
Posted: October 5th, 2010
2 tablespoons olive oil
1 tablespoon unsalted butter
1 medium yellow onion, finely chopped (about 1 cup)
3 thick pancetta slices (about 1/3 pound), cut into 1/2-inch squares
1 (28-ounce) can whole San Marzano tomatoes, coarsely chopped with juices reserved
2 small dried red chile peppers
1 lb. dry bucatini or spaghetti
Freshly grated Pecorino Romano cheese, for serving
Heat olive oil and butter in a large frying pan over medium heat. When butter foams, add onion and cook, stirring occasionally, until golden, about 3 to 5 minutes. Add pancetta and cook, stirring rarely, until slightly crisp, about 3 minutes more.
Add tomatoes and their juices and a generous pinch of salt. Crumble in chile peppers, reduce heat to medium low, and simmer uncovered until sauce is slightly thickened, about 20 minutes.
While sauce simmers, bring a large pot of heavily salted water to a boil and cook bucatini according to the package directions. Reserve about 1/4 cup pasta cooking water, drain pasta but do not rinse, add to the frying pan, and toss to coat in sauce. Add reserved pasta water if needed to thin the sauce.
Transfer to serving plates, sprinkle with Pecorino Romano, and serve immediately