This arrabiata sauce with bucatini is a bright and colourful rendition of the Italian classic. Great with crusty bread on the side.
1 person made this
55g (2 oz) pancetta, sliced into thin strips
15g (1/2 oz) butter
5 tablespoons extra-virgin olive oil
1/2 teaspoon finely chopped garlic
55g (2 oz) spring onion, finely chopped
2 (400g) tins whole plum tomatoes, drained and chopped
1/4 to 1/2 teaspoon dried red chilli flakes, or to taste
salt to taste
3 tablespoons grated Parmesan cheese
15 fresh basil leaves, torn
450g (1 lb) bucatini pasta
Method Prep:20min › Cook:35min › Ready in:55min
Put 4 tablespoons oil and the butter in a frying pan large enough to accommodate the pasta. Over a low heat, cook the onion gently, stirring occasionally, for some 2 minutes or so until softened.
Add the pancetta and garlic and continue to cook, stirring occasionally, until the garlic and the pancetta start to brown but nowhere near crispy.
Add the tomatoes, chilli, a touch of salt and stirring continuously to break up the tomatoes, combine together well with the pancetta onion mixture.
Increase to a high heat and bring to boil, then reduce heat to low and simmer for some 20 to 30 minutes or so, stirring occasionally, while sauce thickens a bit.
Meanwhile, for the pasta, pour 4 pints water into a large saucepan, add some salt and oil and bring to the boil over a high heat. Drop in the pasta, stirring well to mix and separate.
When pasta is put on to boil, add torn basil to the sauce, turn up heat to medium and further thicken the sauce for some 5 to 8 minutes.
When the pasta is cooked al dente, drain and add to sauce in frying pan. Add the grated cheese, stir and toss until the cheese and sauce is totally combined with the pasta. Taste for seasoning and serve immediately.