Ingredients

• 1 tablespoon vegetable oil

• 8 ounces pancetta, diced into ¼ inch cubes

• 1 cup diced onion

• 1 teaspoon minced garlic

• ½ cup dry white wine

• 1 teaspoon black pepper

• ½ teaspoon crushed red pepper flakes

• ¼ teaspoon salt

• 1 28-ounce can whole peeled tomatoes

• 1 pound bucatini pasta

• ½ cup freshly grated parmesan cheese, plus more for garnish

Steps

1. Add 1 tablespoon of vegetable oil to a large saute pan and turn the stove on medium heat

2. Add the diced pancetta and 1 cup of diced onion to the heating oil in the pan

3. Stir and saute the onion with the pancetta allowing the onion to soften and the pancetta to cook and crisp

4. Continue cooking for about 8 minutes 

5. Add 1 teaspoon of minced garlic to the pan and stir for 30 seconds

6. Pour in a half cup of dry white wine

7. Deglaze the pan with the wine scraping any browned bits off the bottom and allow the liquid to simmer

8. Season with one teaspoon of black pepper, a half teaspoon of hot red pepper flakes, and a quarter teaspoon of salt

9. Stir the seasonings to combine

10. Pour in all the contents of a 28 ounce can of peeled tomatoes

11. Use the side of a wooden spoon to break the tomatoes into small pieces

12. Stir the pancetta and onions with the tomato and juice to combine

13. Bring the sauce to a simmer and cook on low while you prepare the pasta

14. Bring a large pot of water to a boil

15. Add 1 pound of bucatini pasta to the water

16. Stir the pasta so it doesn’t stick and cook for 2 minutes less than al dente

17. The pasta and the sauce will be cooking at the same time

    1. Periodically, give the sauce a stir as it cooks

18. Before draining the pasta, reserve a few ladlefuls of the starchy pasta water in a separate cup

19. Drain the cooked pasta and add to the simmered sauce

20. Turn the stove on high heat

21. Thoroughly toss the bucatini with the sauce until it is evenly coated

22. Add a ½ cup of grated parmesan cheese to the pasta and turn the stove heat off

23. Thoroughly toss again to combine the cheese with the rest of the pan

24. Pour in some of the reserved pasta water as needed to loosen up the sauce tossing again to incorporate

25. Serve the finished pasta with some more grated cheese on top

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