Facebook LinkedIn Email Pinterest Twitter Instagram YouTube Icon Navigation Search Icon Main Search Icon Video Play Icon Plus Icon Minus Icon Check Icon Print Icon Note Icon Heart Icon Filled Heart Icon Single Arrow Icon Double Arrow Icon Hamburger Icon TV Icon Close Icon Sorted Hamburger/Search Icon
Recipe

Bucatini in a Spicy Tomato Sauce with Crisped Pancetta

Scott Phillips

Servings: four.

 

Ingredients

  • 1/2 lb. 1/4-inch-thick slices pancetta (about 6), cut into 1/4-inch dice
  • 3 Tbs. extra-virgin olive oil
  • 1 large red onion, halved and sliced thinly
  • 1/4 tsp. crushed red chile flakes
  • Kosher salt and freshly ground black pepper
  • 28-oz. can peeled whole tomatoes, puréed in a blender
  • 1 tsp. dried oregano
  • 3/4 lb. dried bucatini (or thick spaghetti)
  • 3/4 cup grated Pecorino Romano

Nutritional Information

      Calories (kcal) : 620
      Fat Calories (kcal): 180
      Fat (g): 20
      Saturated Fat (g): 6
      Polyunsaturated Fat (g): 2
      Monounsaturated Fat (g): 11
      Cholesterol (mg): 40
      Sodium (mg): 1860
      Carbohydrates (g): 79
      Fiber (g): 5
      Protein (g): 31

Preparation

  • Put a large pot of salted water on to boil.
  • In a large skillet over medium heat, sauté the pancetta in the oil, stirring often, until it’s crisp and browned, about 8 minutes. Transfer the pancetta to a plate lined with paper towels. Raise the heat to medium high, add the onion and chile flakes, season with salt, and cook, stirring often, until the onion is soft and translucent, 6 to 7 minutes.
  • Put the pasta in the water. Add the puréed tomatoes to the skillet and cook to thicken the sauce slightly, about 5 minutes. Stir in the oregano and season generously with salt and pepper to taste.
  • Finish cooking the pasta until it’s just tender, about 10 minutes total. Drain and add to the sauce. Toss well with the pancetta and 1/2 cup of the Pecorino. Serve immediately, topped with a spoonful of the sauce from the bottom of the pan and a sprinkling of the remaining  Pecorino.

Reviews

Rate or Review

Reviews

  • twood | 12/08/2012

    I love when simple and quick recipes taste good! This will definitely be a go to week night meal for me. For those who care about portion size, if you make this 6 servings instead of 4 (i.e., 2 oz of pasta is a serving, not the 3 oz suggested here), it is 413 calories per serving rather than 620.

  • twood | 12/08/2012

    I love when simple and quick recipes taste good! This will definitely be a go to week night meal for me. For those who care about portion size, if you make this 6 servings instead of 4 (i.e., 2 oz of pasta is a serving, not the 3 oz suggested here), it is 413 calories per serving rather than 620.

Show More

Rate this Recipe

Write a Review

Delicious Dish

Find the inspiration you crave for your love of cooking

Fine Cooking Magazine

Subscribe today
and save up to 44%

Already a subscriber? Log in.

Videos

View All

Moveable Feast Logo

Season 4 Extras

Paris, France (504)

Experience Paris like a local in this special episode of Moveable Feast with Fine Cooking. Host Pete Evans pays a visit to two culinary icons: chefs Patricia Wells and Guy…

View all Moveable Feast recipes and video extras

Connect

Follow Fine Cooking on your favorite social networks