Bucatini Pasta

Prep:

10 m

Cook:

35 m

Ready in:

45 m

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Here's how to make bucatini pasta. So much better than spaghetti!

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Servings: 4

Bucatini

1 lb

Yellow onion

1, chopped

Garlic

3 cloves, minced

Pancetta

6 oz, cut into 1/2" pieces

Crushed red pepper flakes

1/2 tsp

Salt

to taste

Ground black pepper

to taste

Crushed tomatoes

1 (28-oz) can

Butter

1 tbsp

Pecorino cheese

grated, for garnish

Basil

chopped, for garnish

Cook bucatini following the package directions in a pot of salted water. Reserve ½ cup of the water. Drain.
Cook pancetta for 10 minutes in a pot, or until crisp. Transfer the pancetta to a paper towel-lined plate. Reserve about 2 tbsp of grease in the pot. Add chopped onion. Cook for 5 min, or until soft. Add garlic and red pepper. Cook for 1 min, or until fragrant. Add tomatoes and butter. Bring to a simmer. Allow to simmer for 10 minutes. Season with salt and ground black pepper to taste.
Add bucatini, 1/4 cup pasta water (or more if needed), and pancetta. Combine. Before serving, top with cheese and chopped basil. Enjoy your Bucatini Pasta!

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