It has been chilly in Charlotte this week! I craved a quick to prepare dish that was warm, comforting and ample enough for leftover servings. Bucatini pasta with Pancetta and Sundried Tomatoes to the rescue! If you are acquainted with Bucatini, you already appreciate the hollow center of the noodle that hoards a secret stash of delicious sauce for you to savor with every bite. If you have a food mill, take a few minutes to de-seed your tomatoes. This extra step will make your sauce smooth, velvety and devoid of bitterness (***tomato seeds if cooked too long can make a sauce bitter. If this happens, no worries, just add fresh herbs and/or a small bit of sugar to your sauce).
If you want to make this recipe more substantial, add some grilled chicken or sautéed shrimp.
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Sun-Dried Tomato Bucatini with Pancetta
- Total Time: 50 minutes
- Yield: Serves 4
- Diet: Omnivore
Description
Hearty pasta dish perfect for a cozy night in. Leftovers are just as delicious!
Ingredients
- 1 1/2 lbs (680 g) Bucatini pasta
- 2 cans (1590 g) San Marzano Whole Tomatoes
- 1 jar (240 g) julienne oil packed sun dried tomatoes with herbs
- 8 ounces (227 g) diced pancetta
- 2/3 cups (160 ml) finely chopped yellow onions
- 1 Tablespoon chopped garlic
- 3 Tablespoons tomato paste
- 1/2 teaspoon red pepper flakes
- 1/2 teaspoon kosher salt
- 1/4 fresh ground black pepper
- 8 ounces (227 g) extra sharp white cheddar cheese, grated
- 1 1/2 cups (355 ml) grated parmesan cheese
- 1/2 cups fresh basil leaves, packed
Instructions
- Put the tomatoes through a food mill; reserve the juice. Alternatively, crush tomatoes and juice by hand.
- Put a large stock pot of salted water over high heat and bring to a boil.
- Strain the oil from the sun-dried tomatoes and put the oil into a large nonstick saucepan.
- Over medium-high heat, add the pancetta to the oil and cook, stirring frequently, until the pancetta is browned.
- Reduce the heat to medium and add the onions and garlic; stir.
- Cook the onions and garlic until translucent, about 2 minutes.
- Add the tomato paste and cook, stirring constantly, for 1 minute.
- Add the reserved tomato juice, red pepper flakes, salt, and black pepper.
- Bring the mixture to a simmer and reduce the heat to medium-low.
- Cook the tomato sauce for 20 to 25 minutes, stirring frequently.
- When the pasta water is at a full boil, add the bucatini and cook until al dente.
- Reserve 1 cup of the pasta water.
- Drain the pasta and return it to the stock pot.
- Add the tomato sauce; toss the pasta to cover.
- If the sauce is too thick, add a bit of the reserved pasta water.
- Add 3/4 of the white cheddar cheese and 3/4 of the parmesan cheese.
- Stir the pasta until the cheese is well blended.
- Tear the basil into small pieces and add it to the pasta.
- Empty the pasta onto a serving platter and garnish with the remaining cheddar and parmesan cheeses.
- Serve with additional red pepper flakes, if desired.
Notes
- For a richer flavor, toast the pancetta in a dry pan before adding it to the oil.
- If you don’t have a food mill, finely chop the San Marzano tomatoes instead.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days; reheat gently on the stovetop.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Simmering
- Cuisine: Italian
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 600
- Sugar: 5
- Sodium: 800
- Fat: 30
- Saturated Fat: 15
- Unsaturated Fat: 10
- Carbohydrates: 70
- Fiber: 5
- Protein: 25
- Cholesterol: 60
Frequently Asked Questions
Can I use regular spaghetti instead of bucatini?
Bucatini’s hollow center holds onto the sauce well, but spaghetti or rigatoni are reasonable substitutes. Thicker pasta shapes work better here than thin angel hair.
Should I drain the fat from the pancetta before adding other ingredients?
Leave a tablespoon or two of the rendered fat in the pan to build flavor in the sauce. Pour off the excess if there’s a large amount, or the dish can turn greasy.
Are oil-packed or dry-packed sun-dried tomatoes better for this pasta?
Oil-packed tomatoes are softer and more flavorful straight from the jar. Dry-packed work too but should be soaked in warm water for 10 to 15 minutes before chopping.
