Description
Hearty pasta dish perfect for a cozy night in. Leftovers are just as delicious!
Ingredients
Units
Scale
- 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