This recipe is a variation on a classic dish from the Italian town of Amatrice. Traditionally made with guanciale (cured pork cheek), we used diced pancetta (cured pork belly) instead. The delicious red sauce is layered with flavor from the red onion, white wine, and the salty savoriness of the cured meat. This pasta dish comes together quickly and features wonderfully deep flavors. It might just become one of your new go-to dishes!
1 tablespoon olive oil
8 ounces pancetta, diced
1 red onion, thinly sliced
3 cloves garlic, thinly sliced
1/4 teaspoon fresh ground pepper
1/4 teaspoon crushed red pepper flakes
1 cup dry white wine
1 (28 oz) can crushed tomatoes
4 ounces tomato paste
1 tablespoon butter
1 box (12-oz.) bucatini (or spaghetti)
grated Pecorino or Parmesan cheese
1 tablespoon fresh parsley, chopped
- In a large Dutch oven or sautÃ© pan, cook the pancetta over medium high heat in olive oil. After about 5 minutes, add the sliced red onion and continue cooking. When the onion begins to soften, add the garlic and a generous grind of fresh black pepper and about 1/8 teaspoon crushed red pepper flakes (feel free to add more if you like things a little spicier!). Continue sautÃ©ing until the onions are almost completely cooked.
- Add the white wine, and simmer until reduced, then add the crushed tomatoes and tomato paste, then cover. Stir occasionally and simmer for 25 to 30 minutes or until the sauce is thickened and flavors are well-combined.
- While the sauce is simmering, boil the pasta in heavily salted water until it is cooked al dente. We like to take a minute or two off the suggested cooking time to ensure that the pasta isn’t over-cooked. The pasta will continue to cook to a perfect al dente during the next step.
- Add the cooked pasta to the finished sauce. Toss in the butter, and about 1/2 to 1 cup of reserved pasta water (as needed to thin), and stir until the noodles are well coated with the sauce.
- Garnish with a healthy handful of cheese and chopped parsley! Buon Appetito!