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