BUCATINI ALA ALEXIA
Pancetta-rendered tomato sauce with roasted garlic and basil tossed with bucatini.
"Now that's Italian!" - Alexia
Ingredients
- 1 lb. Bucatini Pasta
- 2 pints Fresh Grape Tomatoes
- 1 (14 oz) can San Marzano Tomatoes, crushed
- 4 oz. Chopped Pancetta
- 20 Roasted Garlic Cloves
- 1/4 cup Extra Virgin Olive Oil
- 1/2 cup Grated Pecorino Romano Cheese
- 1/4 cup Fresh Chopped Parsley
- 1/4 cup Fresh Chopped Basil
- Sea Salt (to taste)
- Red Chili Flakes (to taste)
- Cracked Black Pepper (to taste)
- Garlic Salt (to taste)
Instructions
Render the Pancetta
Add chopped pancetta to a large skillet and sauté over medium heat until golden brown and the fat has rendered out.
Add the Tomatoes
Add the grape tomatoes and crushed San Marzano tomatoes to the skillet. Season with red chili flakes, garlic salt, and cracked black pepper.
Simmer the Sauce
Simmer on low for about 20 minutes, stirring frequently. The tomatoes will blister and begin to open up—use a spoon to mash them.
Add Garlic and Herbs
Add roasted garlic, basil, and olive oil to the sauce. Mix well and continue simmering.
Cook the Pasta
Bring salted water to a rapid boil. Cook the bucatini until al dente.
Combine Pasta and Sauce
Add the cooked pasta directly into the sauce along with a few tablespoons of pasta water. Mix well to coat evenly.
Finish and Serve
Sprinkle with grated Pecorino Romano cheese and fresh parsley. Plate it up and enjoy this Italian classic!