| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
|
Dujour01 |
1 |
servings |
INGREDIENTS
| 3 |
lb |
Fresh or canned tomatoes; coarsely chopped |
| 1 |
tb |
Olive oil |
| 1 |
lb |
Pancetta; cut into pieces |
|
|
; 3-inch thick by |
|
|
; 1-inch long |
| 1 |
c |
Diced onion |
| 1 |
c |
White wine |
| 2 1/2 |
tb |
Minced fresh chili pepper; seeds removed (3 |
|
|
; medium) |
| 1 |
ts |
Dried red pepper flakes |
| 1/2 |
c |
Sliced fresh basil leaves; plus 4 sprigs |
| 1 1/2 |
c |
Finely grated Pecorino Romano |
| 1 |
ts |
Kosher salt |
|
|
Freshly ground black pepper |
| 3/4 |
lb |
Bucatini or Perciatelli |
INSTRUCTIONS
In a 3-quart non-reactive saucepan heat the tomatoes over medium heat
until juicy, about 5 minutes. Pass the tomatoes through a food mill
to remove their seeds and skins. You will have about 5 cups of tomato
puree. Reserve.
Wipe the saucepan clean and return to medium heat. Add the olive oil
and the pancetta, stirring until the pancetta is crisp, about 15
minutes. Remove the pancetta with a slotted spoon and reserve.
Pour off all but about 2 tablespoons of fat from the pan. Add the
onions and cook over medium heat until golden, about 5 minutes. Pour
in the white wine, and reduce by 3/4. Add the pureed tomatoes, chili
pepper, and red pepper flakes. Simmer gently for 30 minutes, stirring
occasionally with a wooden spoon.
Add the reserved pancetta, basil, and 3/4 of the Pecorino Romano.
Season with salt and pepper. Simmer for an additional 15 minutes,
stirring occasionally to prevent the cheese from sticking to the
bottom of the pan. (May be prepared ahead up to this point, and
frozen for future use.)
Bring 1 gallon of water to a boil and add 1 tablespoon of salt. Cook
the bucatini al dente. Toss with the sauce, transfer to a warmed
bowl, and serve, sprinkled with the remaining cheese and garnished
with the basil sprigs.
Yield: 4 servings
Converted by MC_Buster.
Recipe by: CHEF DU JOUR SHOW#DJ9270 - MICHAEL ROMANO
Converted by MM_Buster v2.0l.
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