Serves: 4
Total Calories: 628
1 Pour the oil into a skillet large enough to hold all of the cooked pasta. Add the pancetta, onion, and crushed red pepper. Cook, stirring occasionally, over medium heat, until the pancetta and onion are golden, about 12 minutes.
2 Add the wine and bring to a simmer.
3 Stir in the tomatoes and salt to taste. Bring the sauce to a simmer and cook, stirring occasionally, until the sauce is thickened, about 25 minutes.
4 Bring at least 4 quarts of water to a boil in a large pot. Add 2 tablespoons of salt, then the pasta. Stir well. Cook over high heat, stirring frequently, until the pasta is al dente, tender yet still firm to the bite. Set aside some of the cooking water. Drain the pasta.
5 Pour the pasta into the pan with the sauce. Toss the pasta and sauce together over high heat about 1 minute, or until the pasta is coated. Add a little cooking water if the pasta seems dry. Remove from the heat. Add the cheese and toss well. Serve immediately.
From "1,000 Italian Recipes." Copyright 2004 by Michele Scicolone. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
This Bucatini with Tomatoes, Pancetta, and Hot Pepper recipe is from the Cook'n in Italy Cookbook. Download this Cookbook today.
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