INGREDIENTS

INSTRUCTIONS

If you are using fresh tomatoes, slice them in half and, with your
hands press out the seeds and liquid through a sieve set over a small
bowl. Chop the flesh into 1/2-inch pieces. Press the seeds and liquid
through the strainer to retrieve the tomato juices and reserve them
for later.
In a 4-quart saucepan, heat the oil. When hot, add the onion and cook
for 5 minutes or until golden. Add the pancetta or bacon and cook for
2 to 3 minutes. Add the crushed red pepper and white wine and boil,
over high heat, until half the liquid remains. Add the tomatoes and
reserved juices and simmer for 15 minutes over low heat or until the
oil separates from the tomato juice. Season lightly with salt and add
more crushed red pepper if you wish.
While the sauce is cooking, bring a gallon of salted water to a boil.
Add the bucatini pasta and cook for 10 minutes or until "al dente"
(cooked through but still firm to the tooth). Right before draining,
remove 1/4 cup of cooking water and reserve.
Drain the bucatini and immediately add it to the sauce pot, off the
heat, toss it with the sauce and the reserved cooking water. Add the
cheeses and toss thoroughly. Adjust the seasoning and serve
immediately with more cheese on the side.
Converted by MC_Buster.
Per serving: 564 Calories (kcal); 55g Total Fat; (84% calories from
fat); 3g Protein; 19g Carbohydrate; 0mg Cholesterol; 37mg Sodium Food
Exchanges: 0 Grain(Starch); 0 Lean Meat; 3 1/2 Vegetable; 0 Fruit; 11
Fat; 0 Other Carbohydrates
Converted by MM_Buster v2.0n.

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