Bucatini With Pancetta Tomatoes And Onion Recipes

BUCATINI WITH PANCETTA, TOMATOES, AND ONION

Steps:

• In a large pot of boiling salted water, cook pasta until al dente. Reserve 1 cup pasta water. Drain pasta; return to pot.
• While pasta is cooking, heat a large skillet over medium-low. Add pancetta, and cook until browned and crisp, about 15 minutes, stirring occasionally. Using a slotted spoon, transfer pancetta to a paper-towel-lined plate to drain, and set aside (leave fat in skillet).
• Increase heat to medium. Add onion and garlic to skillet; season with salt and pepper. Cook until onion begins to soften, 5 to 6 minutes, stirring occasionally. Add tomatoes (with juice); cook, breaking them up with a spoon, until sauce has slightly thickened, 5 to 8 minutes. Add sauce to pasta in pot; toss, adjusting consistency with pasta water if necessary. Serve pasta topped with pancetta and Pecorino.

BUCATINI WITH PANCETTA, TOMATO, AND ONION

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.

CREAMY BUCATINI WITH SPRING ONIONS AND MINT

Steps:

• Bring a large pot of heavily salted water to a boil over high heat. Add pasta and cook until it is just shy of al dente, usually 2 minutes less than the package instructions. Reserve about 1 cup pasta water for the sauce (a coffee mug is good for this), then drain the pasta.
• Meanwhile, in a large skillet, melt butter over medium-high heat. Add onions and cook, stirring occasionally, until golden brown at the edges and thoroughly soft, 12 to 15 minutes.
• Add heavy cream, rosemary, 1/2 teaspoon salt, red-pepper flakes, and a few grinds black pepper to the pan, and bring to a simmer. Let cream reduce and thicken, 2 to 4 minutes.
• Reduce heat to low and stir in Pecorino Romano until combined. Add the drained pasta and about 1/2 cup of the reserved pasta water. Toss well to coat the pasta. If the sauce is too thick, add pasta water by the tablespoon; if it's too thin, let it bubble and reduce for a minute or so. Remove from heat and stir in lemon zest and chives. Taste and add more salt, if needed.
• Serve in bowls, each topped with more chives, mint, a generous amount of black pepper and a sprinkle of pistachios.

BUCATINI WITH PANCETTA AND TOMATOES

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.

BUCATINI WITH ONION, BACON, AND TOMATO

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 ALL'AMATRICIANA

Steps:

• Fill a large pot with lightly salted water and bring to a rolling boil. Stir in bucatini and return to a boil. Cook, uncovered, stirring occasionally, until bucatini is tender, about 11 minutes. Drain.
• Heat oil in a large skillet over medium-high heat. Add garlic cloves; cook until golden brown, about 1 minute. Remove with a slotted spoon and discard. Add guanciale; cook and stir until crisp and golden, about 4 minutes. Add onion and red pepper flakes; cook and stir until onion is translucent, about 3 minutes. Stir in tomatoes, salt, and black pepper. Simmer tomato sauce until flavors combine, about 10 minutes.
• Stir bucatini and Pecorino Romano cheese into tomato sauce and toss until evenly coated.