Bacon tomato sauce gabriel

Ingredients

• 1 tbsp olive oil
• 8 oz diced pancetta
• 1 yellow onion, minced
• 3 cloves garlic, minced
• ½ tsp crushed red pepper flakes
• 1 small bottle chardonnay (187 ml)
• 1 can (28 oz) crushed tomatoes (preferably Cento brand)
• 1 bay leaf
• 1 tsp kosher salt
• 1 tsp ground black pepper
• 1 lb dried bucatini pasta
• 1 cup grated Romano cheese (for serving)
• ½ cup minced parsley (for serving)

Utensils

• Large sauté pan
• Wooden spoon
• Large pot for pasta
• Slotted spoon
• Knife and chopping board

Information

Cost: $$$
Preparation time: 1 hour
Yield: 6 servings (300g each)

Preparation Method

1. Heat olive oil in a large sauté pan over medium-high heat. Add pancetta and cook for ~6 minutes until golden brown. Remove pancetta with a slotted spoon and set aside.
2. In the same pan, sauté onion, garlic, and red pepper flakes for ~6 minutes until softened and slightly golden. Adjust heat if garlic cooks too quickly.
3. Add chardonnay and cook for 2 minutes to reduce.
4. Return pancetta and juices to the pan, stirring to combine.
5. Stir in crushed tomatoes, bay leaf, salt, and pepper. Bring to a boil, then reduce to a simmer. Cover and cook for 30 minutes, stirring every 5 minutes.
6. Meanwhile, cook bucatini in salted boiling water until al dente (about 9 minutes). Reserve 1 cup of pasta water, then drain.
7. Add pasta to the sauce and toss to coat. Stir in ½ cup reserved pasta water and cook over medium heat for a few more minutes until the sauce thickens and coats the noodles.
8. Serve topped generously with Romano cheese, fresh parsley, and extra black pepper.