- 4 ounces pancetta or guanciale, sliced 1/2 inch thick and cut into 1/2-inch dice
- 1 medium red onion, finely diced
- 1/4 teaspoon crushed red pepper
- One 28-ounce can whole peeled Italian tomatoes, drained, then tomatoes crushed by hand
- Kosher salt
- Freshly ground black pepper
- 1 pound bucatini
- Extra-virgin olive oil, for drizzling
- Freshly grated Parmigiano-Reggiano cheese, for serving
How to make this recipe
- In a large skillet, cook the pancetta over moderate heat, stirring occasionally, until golden brown and the fat is rendered, about 12 minutes. Add the onion and cook until softened, about 8 minutes. Stir in the crushed red pepper and tomatoes, season with salt and black pepper and bring to a boil, then simmer over moderately low heat until the tomato sauce is slightly reduced, about 10 minutes.
- Meanwhile, in a large pot of salted boiling water, cook the bucatini until al dente.
- Drain the bucatini and add it to the skillet. Toss over low heat until coated in the sauce, about 2 minutes. Transfer to bowls, drizzle with olive oil and serve with grated cheese.