Bucatini with Spicy Tomato Sauce from The Classic Pasta Cookbook by Giuliano Hazan
This is a classic Roman dish. If you order it in a restaurant in Rome you may find that when the waiter brings the dish to your table he covers it with a plate and goes away. You will wonder what h...
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Cooking tools:
- Plate
Ingredients
- 4 ounces pancetta, sliced ¼-inch thick
- 2 cups canned whole peeled tomatoes with their juice, coarsely chopped
- 1 pound. bucatini
- Salt
- 2 Tbs. pecorino romano, freshly grated
- ¼ cup parmigiano-reggiano, freshly grated
- ¼ teaspoon or more crushed red pepper
- ½ medium yellow onion, finely chopped
- 4 tablespoons butter
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