Best Bucatini With Pancetta Tomatoes And Onion Recipes

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BUCATINI WITH PANCETTA, TOMATO, AND ONION



Bucatini With Pancetta, Tomato, and Onion image

Make and share this Bucatini With Pancetta, Tomato, and Onion recipe from Food.com.

Provided by ratherbeswimmin

Categories     < 4 Hours

Time 1h20m

Yield 6 serving(s)

Number Of Ingredients 8

1 (35 ounce) can Italian plum tomatoes (San Marzano)
salt
5 tablespoons extra virgin olive oil
1 medium onion, sliced thin (abou 2 cups)
6 ounces pancetta, sliced 1/4 inch thick, cut into 1 1/2 inch julienne strips
2 whole dried red peperoncino hot red peppers (or 1/2 t. crushed hot red pepper)
1 lb bucatini pasta or 1 lb perciatelli
1 cup grated pecorino romano cheese, plus more for passing

Steps:

  • Pass the tomatoes and their liquid through a food mill fitted with the fine disc; set aside.
  • Bring 6 quarts of salted water to a boil in an 8-quart pot.
  • In a large skillet, heat 2 tablespoons oil over med-high heat; add in onion; cook/stir until wilted, about 4 minutes.
  • Stir in the pancetta; cook 2 minutes.
  • Add in the hot red peppers and the tomatoes; bring to a boil.
  • Adjust the heat to a simmer and season lightly with salt; cook/stir occasionally until the sauce is thickened, about 20 minutes.
  • Meanwhile, stir the bucatini into the boiling water and cook, stirring occasionally, until done, about 12 minutes.
  • Check the seasoning of the sauce, adding salt if necessary (remember the Pecorino is mildly salty).
  • Reserve about 1 cup of the pasta cooking water; drain pasta, return it to the pot, and pour in half the sauce.
  • Bring the sauce and pasta to a boil and drizzle in the remaining 3 tablespoons oil.
  • Add some of the pasta cooking water, if necessary, to make enough sauce to coat the pasta lightly.
  • Check seasoning again and add salt if necessary.
  • Remove pan from heat; stir in 1 cup grated cheese, and transfer to a large heated serving platter or bowl.
  • Spoon the remaining sauce over the top and pass additional grated cheese separately, if desired.

BUCATINI WITH ONION, BACON, AND TOMATO



Bucatini with Onion, Bacon, and Tomato image

Provided by Lidia Matticchio Bastianich

Categories     Sauce     Onion     Tomato     Side     Bacon     Simmer     Boil

Yield Serves 6

Number Of Ingredients 11

One 28-ounce can Italian plum tomatoes, preferably San Marzano
1/2 teaspoon coarse sea salt or kosher salt, or to taste, plus 1 tablespoon for the pasta pot
4 cups 1/3-inch-thick onion slices (about 3/4 pound)
4 tablespoons extra-virgin olive oil, plus more for serving
4 plump garlic cloves, peeled and crushed
6 ounces guanciale, pancetta, or bacon, cut in 1/2-inch pieces
1/2 teaspoon peperoncino flakes
1 pound bucatini or perciatelli
1 cup grated Pecorino Romano cheese, plus more for passing
Recommended Equipment
A heavy-bottomed skillet or sauté pan, 13- or 14-inch diameter

Steps:

  • Drain the canned tomatoes; save all the juices. Cut each tomato in quarters lengthwise; slice the quarters in strips, 1/2 inch wide.
  • Start heating 6 quarts of water with 1 tablespoon of salt in a large pot, to cook the bucatini.
  • Put 1/2 cup water in the wide skillet, and set it over medium-high heat. Dump in the sliced onions; spread them out and turn them over in the pan as the water starts to boil. Cook the onions, turning occasionally, for several minutes, until they're softened and the water is nearly evaporated.
  • Pour the olive oil over the onions, toss in the crushed garlic cloves, and sprinkle with 1/4 teaspoon salt. Stir well to coat all the onion slices with oil; cook for a couple of minutes or more, until onions and garlic are sizzling.
  • Clear a space on one side of the skillet and scatter in the cured pork (guanciale, pancetta, or bacon). Heat and stir in the hot spot until they're rendering fat and sizzling, then stir in with the onions. Sprinkle the peperoncino in the pan, stir, and let everything cook for 4 or 5 minutes, until the onions and pork are caramelized and golden-adjust the heat so nothing burns.
  • Now spill all the sliced tomatoes and their juices into the skillet, and stir well. Rinse the tomato containers with a couple cups of "slosh" water, and stir that in too; season with salt lightly. Bring the sauce to a boil, stirring frequently, and then lower the heat to keep it simmering actively. Let the sauce cook and thicken for about 20 minutes, or until it has the consistency you like for pasta. (If you're pressed for time, concentrate the sauce at a boil, stirring frequently.)
  • When the tomatoes have been added and the sauce is simmering, you can start cooking the bucatini. (If you prefer, prepare the sauce ahead of time. Stop cooking when nearly thickened and let it cool. Return it to the simmer as your pasta cooks.)
  • With the water at a rolling boil, slide the bucatini into the pasta pot, letting the strands soften so they don't break, and fanning them out so they don't stick together. Stir well, cover the pot to bring the water back to the boil over high heat, then cook partially covered.
  • Stir the bucatini occasionally, and check doneness frequently. When the sauce has thickened, taste it and adjust seasoning-keep in mind that the Pecorino Romano will add salt.
  • When the bucatini are cooked through but still al dente, lift them from the cooking pot with tongs, drain for just a moment, then drop them right onto the simmering sauce. Toss together continuously, over moderate heat, for a couple of minutes, until the pasta is perfectly cooked and evenly coated with sauce. If the dish is dry, ladle in a bit of hot pasta water from the cooking pot. If the sauce is soupy, toss over higher heat to concentrate.
  • Turn off the heat, and toss in the grated cheese. Drizzle over it a final flourish of olive oil, and serve, either directly from the skillet or in a warm serving bowl, passing additional cheese at the table.

BUCATINI WITH BREADCRUMBS AND BOTTARGA



Bucatini with Breadcrumbs and Bottarga image

Bucatini with breadcrumbs and bottarga makes for an incredibly mouthwatering pasta dish. The breadcrumbs add a bit of welcome crunch to the satisfying meal.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Seafood Recipes

Number Of Ingredients 16

9 cloves garlic
1/2 cup olive oil
1 cup fresh breadcrumbs
Coarse salt
1 pound bucatini pasta
1/4 cup capers, drained
1/4 cup yellow raisins, chopped
2 teaspoons preserved lemon, rinsed, rind only, cut into small pieces
4 cups chicken stock
1 tablespoon lemon juice
6 tablespoons unsalted butter
1 teaspoon Aleppo pepper
1/4 cup pine nuts, toasted
1/2 cup flat-leaf parsley, coarsely chopped
1/2 cup grated Parmesan cheese, plus Parmesan shavings for serving
1 tablespoon grated bottarga, plus bottarga shavings, for serving

Steps:

  • Finely chop 5 garlic cloves. In medium skillet, heat 1/4 cup olive oil over medium heat. Add chopped garlic and cook, stirring, until fragrant, about 30 seconds. Add breadcrumbs and cook, stirring, until golden brown, about 5 minutes; set aside.
  • Bring a large pot of water to a boil over high heat. Generously salt boiling water and add pasta. Cook until still very firm, 5 to 6 minutes.
  • Meanwhile, in a large high-sided skillet, heat remaining 1/4 cup oil over medium-high heat. Crush remaining 4 garlic cloves and add to skillet along with capers and raisins; cook, stirring, for 1 minute. Add preserved lemon, chicken stock, lemon juice, butter, Aleppo pepper, and a pinch of salt.
  • Bring to a simmer and add pasta. Cook, stirring often, until the pasta is al dente, about 3 minutes; remove from heat. Stir in pine nuts, parsley, grated Parmesan, and bottarga.
  • Garnish with reserved breadcrumb mixture. Shave over parmesan and bottarga. Serve immediately.

BUCATINI WITH PANCETTA AND TOMATOES



Bucatini With Pancetta And Tomatoes image

Make and share this Bucatini With Pancetta And Tomatoes recipe from Food.com.

Provided by HOUSEMANAGER Charle

Categories     Spaghetti

Time 20m

Yield 4 serving(s)

Number Of Ingredients 7

8 ounces bucatini pasta (spaghetti will also work fine)
3 tablespoons olive oil
2 medium chopped onions, chopped finely
8 ounces pancetta, chopped (side bacon will also work fine)
28 ounces canned tomatoes, drained,chopped
5 ounces bocconcini or 5 ounces mozzarella cheese, grated
1 green onion, finely chopped

Steps:

  • ADD pasta to large pot of boiling water; Boil uncovered until tender; Drain.
  • HEAT oil in pan, add onions and pancetta; Cook, stirring until onions are soft.
  • ADD tomatoes, stir over heat for 2 minutes then add cheese and pasta; Stir until heated through; Top with chopped green onion.

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