We’re finally getting to that time of the year when the options at the farmer’s market are killer. During the winter months it’s all potatoes, apples, and carrots, and pretty much nothing else...except for the lady who brings jars of homemade kimchi who will always have a special place in my heart.
Anywho, I was browsing the farmer’s market last weekend and came upon a woman with so many different types of homemade pasta. While I was salivating over her black truffle gnocchi (I know, wow), I was feeling rather inspired to get a pound of her homemade bucatini. Mostly because I had a hankering for spicy pasta that night, and had a particular dish in mind.
Now unlike most long pasta you see on the market, bucatini is rather special. The shape is actually hollow, making it perfect for saucy dishes such as this one. One of the most popular dishes made with bucatini is Bucatini all'Amatriciana which, funnily enough, is incredibly close to the type of dish I had in mind. While it is most certainly not the same, it does make for an easy dish to whip up at home. Plus, it includes pancetta—and when has anything with pancetta ever not tasted good, am I right?
This recipe is pretty much the upgraded version of the cherry burst tomato pasta recipe on my blog. She’s sophisticated, sexier, and spicier than the former—and the perfect pasta dish to whip up for date night at home. Even if date night is spent by yourself with a glass of wine and a rom-com. 😉
Here’s the recipe.
Spicy Pancetta Bucatini
Makes 2 servings
Ingredients:
6 oz. fresh bucatini (or dried)
4 tsp olive oil divided
5 oz. pancetta (about one package)
1 pint cherry tomatoes
1 small onion diced
2 garlic cloves minced
1 dried chile, sliced small
Salt & pepper to taste
Shredded or grated parmesan for topping
Ingredients:
Fill up a medium-sized pot halfway with water. Bring water to a boil and sprinkle in some salt. Add the fresh pasta and cook for 2-3 minutes, or until al dente. If it’s dried, cook for 6-8 minutes. Drain.
While the pot is coming to a boil, in another pot (or dutch oven) heat up one teaspoon of olive oil on medium heat. Toss in the pancetta and cook until crispy—about 5 minutes. Remove to a bowl and set aside.
Add the other tablespoon (3 tsp) of olive oil as well as the cherry tomatoes, onion, garlic cloves, dried chile, and Italian seasoning. Cook on medium-low for 8-10 minutes, or until the cherry tomatoes are peeling and ready to burst.
With the back of a wooden spoon, gently burst the tomatoes open to release the juices.
Toss in the pancetta and cook pasta. Season with salt and pepper to your liking, or extra dried chile to give it even more of a kick.
Dish out servings and top with parmesan and fresh cracked pepper, if you prefer!
Enjoy friends! Have a lovely weekend.