|
|
| ||||||||||
|
|
|
|
|
|
|
|
|
|
|
| |
|
|
|
|
|
|
|
|
|
|
|
|
|
 |
 |
|
You should be able to get the pancetta for this recipe at a
local Italian deli or specialty store. Bucatini is a
thick rod shaped pasta with a hole in the center. If you
prefer you could also spice this dish up a little by adding
a pinch of crushed red pepper with the garlic. Serves 4 2 tblsp of olive oil 1/4 of a pound pancetta, chopped 1 small yellow onion, chopped 2 cloves of garlic, chopped 1 28 oz can of imported Italian tomatoes salt & pepper to taste 1 pound of bucatini pasta 1 cup freshly grated Pecorino Romano cheese | ||
 |
||
| 1. | Heat olive oil in large saucepan over medium heat. Add the pancetta and cook, stirring often, until golden brown, about 10 minutes. Add the onion and saute until translucent, about 5 minutes. Add the garlic and saute until golden about 1 minute longer. | |
| 2. | Crush tomatoes and add with juices to pan. Add salt & pepper and a little water. Bring to a simmer and cook uncovered, stirring occasionally, until the sauce thickens, about 15 to 20 minutes. | |
| 3. | While the sauce is cooking, bring a large pot of water to a boil. Add 1 tablespoon of salt and the bucatini. Cook uncovered over high heat until al dente. | |
| 4. | Drain the pasta, then add the pasta and 1/4 cup of the Pecorino Pomano to the sauce in the saucepan and toss well. Transfer to warm serving plates and serve immediately, with the remaining Pecorino Romano on the side. | |
|
||
| ||
