Lately, if it’s not soup, it’s pasta (we call it macaroni) and you know I love to cook both. This past weekend I made a pasta dish I’ve been wanting to try for awhile. It calls for using a macaroni known as Bucatini. As for as long as I’ve known, Bucatini was a long spaghetti-like strand of macaroni that was hollow in the middle. Heavier and thicker than regular spaghetti or linguine and a macaroni that needed a sauce to stand up to it.
However, when I went shopping for this pastas, what I found was a package being marketed as Bucatini but the pieces had been cut into lengths of about 3 1/2 inches. Mmmm I thought this is not the real thing BUT as it turns out, this cut was probably better than the long strand version. Why? Because the sauce was a bit soupy and with those two open ends, the sauce just slithered into the piece and oh what a delightful mouthful it was.
1 lb Bucatini (cooked per directions)
1 pkg (4oz) Pancetta diced
1 pkg (4oz) Prosciutto diced
2 cups thinly sliced red onion (about 8oz onion)
1/2 tsp or + crushed red pepper
2 TBS Chianti Red Wine Vinegar
1 jar of pomodoro sauce, 24 oz ( I used Wegman’s Grandma’s Pomodoro Sauce)
1 jar of water using sauce jar
2 TBS Extra-Virgin Olive Oil
Salt and Pepper to taste
Use a braising pan.
1. Add pancetta and prosciutto to pan on MEDIUM. Cook, stirring, about 5 minutes until browned.
2. Add onion and crushed pepper. Cook 10-12 minutes until onions are softened. Add red wine vinegar, stirring to loosen browned bits on bottom of pan. Add sauce and water; bring to simmer. Simmer gently 5-8 minutes.
3. Add oil. Season to taste with salt and pepper. Stir. Add cooked pasta to pan and toss.
Recipe from Wegman’s MENU Magazine
I served this dish with an Arugula Salad which proved to be the perfect complement.
- Pasta with Pancetta and Lentils (cookingandmyfamily.wordpress.com)
- Bucatini with Creamy Pumpkin and Mushroom Sauce (survivalguidedc.com)