Ingredients
Kosher salt
1 lb. bucatini
6 oz. pancetta, cut into 1/2" pieces
1 small yellow onion, chopped
3 cloves garlic, minced
1/2 tsp. crushed red pepper flakes, plus more to taste
1 (28-oz.) can crushed tomatoes
1 tbsp. butter
Freshly ground black pepper
Freshly grated Pecorino, for garnish
Freshly chopped basil, for garnish
Preparation
Step 1In a large pot of boiling salted water, cook pasta until al dente according to package directions. Reserve ½ cup pasta water before draining. Step 2In another large pot over medium heat, cook pancetta until crispy, about 10 minutes. Using a slotted spoon, transfer pancetta to a paper towel–lined plate. Drain all but 2 tablespoons of fat from pot. Add onions and cook until soft, about 5 minutes. Add garlic and red pepper flakes and cook until fragrant, 1 minute more. Add tomatoes and butter. Bring to a simmer and let cook for 10 minutes. Season with salt and pepper and more red pepper flakes, if desired. Step 3Add cooked pasta, ¼ cup pasta water, and pancetta and toss to combine, adding more pasta water if necessary to help loosen and bind the sauce to the pasta. Step 4Serve topped with lots of Pecorino and fresh basil.
If you’re in a pinch you can sub bacon for the pancetta but we think it really does make a difference in the final dish. It doesn’t take hours to simmer, but still comes out to be one of the best pasta sauces we’ve ever had. Be sure to top with lots of Pecorino and basil! Looking for more pasta recipes? We have plenty to choose from! Have you made this yet? Let us know how it went in the comments below!
