I love making this dish in the fall and the cooler weather is just around the corner. If you don't have access to guanciale you can substitute pancetta. Enjoy!
Ingredients
* 2 Tbs Olive Oil
* 8oz. Guanciale diced (can substitute pancetta)
* 1 Medium red onion finely diced
* 1 28oz can of whole cherry tomatoes (can use whole peeled or 2 fresh chopped tomatoes as substitute)
* 1 T Tomato paste
* 1 tsp Chili flake (I like to use ground [Maras chiles if you can find them)
* 1 tsp salt
* 1 tsp ground black pepper
* 1 tsp cracked fennel seed
* 1 T Butter
* ½ c Parmigiano-Reggiano, grated
* ½ c Pecorino Romano, grated
Instructions
1. Place a large saute pan over medium high heat and add both the olive oil and guanciale
2. Render the fat from the guanciale while stirring frequently with a wooden spoon. The guanciale should start to crisp at this point and the pan may start to develop a brown residue on the bottom.
3. Reserve the guanciale and leave the oil and fat in the pan
4. Add the onion and cook until translucent over medium heat - about 3-5 minutes
5. Add the reserved guanciale, the tomatoes, the tomato paste, chili flake, salt and spices
6. Cook until the sauce is reduced and most of the water has evaporated to a point where it has a rich, brick red color – 20-25 minutes
7. Add small handfuls of both grated cheeses and stir into the ragu
8. Salt and boil your pasta water, then cook ¾ - 1# of bucatini
9. Before draining, rehydrate sauce with 4-6 oz. of pasta water – it should develop a creamy appearance due to the starch in the water
10. Retain 1c of pasta water prior to draining
11. Drain pasta and pour into a large metal bowl - add the butter to the pasta
12. Add the ragu to the pasta and toss until it's fully coated
13. Serve immediately with equal amounts of grated Parmesan and Pecorino cheese
This recipe serves 4 healthy portions and can be doubled easily. Also, the ragu freezes quite well if you want to make several portions in advance.
The original recipe can be found here: http://ift.tt/2caiF76
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