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Roman-Style Bucatini

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Roman-Style Bucatini
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Makes: 8 servings adjust

Directions

Ingredients

  • 4 ounces Pancetta, diced small; can buy already chopped in wegman's deli department
  • 4 ounces Prosciutto, diced small; can buy already chopped in wegman's deli department

Step 1

In a large non-stick skillet over medium heat, saute the pancetta and prosciutto until browned.

Ingredients

  • 2 cups Red Onion, halved and thinly sliced
  • 12 teaspoon Crushed Red Pepper Flakes

Step 2

Add onion and red pepper flakes. Cook 10-12 min until onions are softened.

Ingredients

  • 2 tablespoons Red Wine Vinegar

Step 3

Add red wine vinegar, stirring to loosen browned bits on bottom of pan.

Ingredients

  • 24 ounces Wegman's Grandma's Pomodoro Spaghetti Sauce
  • 24 ounces Water, just use the empty pasta jar to measure the water
  • 34 teaspoon Dried Ground Sage, or 4 tsp finely chopped fresh sage
  • 1 teaspoon Dried Ground Rosemary, or 4 tsp finely chopped fresh rosemary

Step 4

Add spaghetti sauce, water, sage and rosemary; bring to simmer. Simmer gently 5-10 min.

Ingredients

  • 2 tablespoons Extra Virgin Olive Oil
  • Salt and Pepper, to taste

Step 5

Add olive oil and season with salt and pepper.

Ingredients

  • 16 ounces Bucatini Pasta
  • Kosher Salt

Step 6

Bring a large pot of water to a boil. Add a tablespoon or so of kosher salt. Cook bucatini to al dente according to instructions on the box.
 

Step 7

Drain pasta, reserving a cup or more of the pasta cooking water.
 

Step 8

Add cooked pasta to pan; toss to evenly coat. Adjust sauce consistency with reserved pasta water, if necessary.
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