Description
A delicious and spicy Italian-American pasta dish, Mucci’s Bucatini features a rich sauce made with pancetta, Italian sausage, and tangy pepperoncini. Tossed with bucatini pasta and topped with grated pecorino, this flavorful meal is sure to impress.
Ingredients
Pancetta:
- 4 oz pancetta, diced
Italian Sausage:
- 1 lb ground Italian sausage
Sauce:
- 1 small yellow onion, finely chopped
- 6 cloves garlic, minced
- 2 tablespoons tomato paste
- Two 28-ounce cans whole peeled San Marzano tomatoes, hand-crushed
- 1 teaspoon kosher salt
- 1 teaspoon fresh oregano, chopped
- 1 teaspoon red pepper flakes (adjust to taste)
- 1–2 cups chicken broth or water (to thin sauce as needed)
- 2 tablespoons butter (optional, to mellow heat)
- 1 cup sliced pepperoncini (jarred)
Pasta:
- 8 oz bucatini pasta
Topping:
- 1/2 cup grated pecorino cheese
Instructions
- Cook Pancetta: Heat a large pot over medium heat. Cook pancetta until crispy. Remove and set aside.
- Cook Sausage: In the same pot, cook sausage until browned. Remove and set aside.
- Sauté Onion and Garlic: Add onion to the pot, sauté until softened. Add garlic and cook for another minute.
- Add Tomato Paste: Stir in tomato paste and cook until darkened.
- Add Tomatoes and Spices: Add crushed tomatoes, salt, oregano, and red pepper flakes. Return pancetta and sausage to the pot.
- Simmer Sauce: Cover and simmer for 25–30 minutes, adding broth as needed.
- Finish Sauce: Stir in butter and pepperoncini. Simmer for 5 more minutes.
- Cook Pasta: Cook bucatini until al dente.
- Toss and Serve: Toss pasta with sauce, adding pasta water if needed. Serve topped with pecorino.
Notes
- Pepperoncini adds a tangy heat to the dish.
- Butter can be omitted for less richness.
- Leftover sauce tastes better the next day.
