Bucatini with Tomato, Guanciale, and Chile
A classic Italian pasta dish featuring bucatini tossed in a rich tomato sauce with crispy guanciale, red chile, and fresh rosemary. Finished with pecorino cheese and a drizzle of olive oil, this dish perfectly balances spicy, savory, and aromatic flavors.
Ingredients
- •1 sprig rosemary
- •4 ounces guanciale
- •½ medium red onion
- •1 can crushed tomatoes
- •1 teaspoon crushed red pepper flakes
- •12 ounces bucatini
- •1 to taste Kosher salt
- •1 ounce Pecorino
- •2 tablespoons Olive oil
Cooking Instructions
- 1.
Microwave rosemary on high in 20-second intervals until leaves are brittle, about 60 seconds. Remove leaves and grind to a fine powder with a spice mill or mortar and pestle; you should have about 1 teaspoon (Alternatively, very finely chop leaves.)
2 min
- 2.
Cook guanciale in a large skillet over medium heat, stirring often, until guanciale is browned and crisp, 10-12 minutes. Transfer to a bowl with a slotted spoon.
12 min
- 3.
Cook onion in same skillet over medium heat, stirring often, until softened and golden brown, 8-10 minutes. Return all but 2 tablespoons guanciale to skillet and add tomatoes, red pepper flakes, and rosemary powder. Bring to a boil, reduce heat, and simmer, stirring occasionally, until sauce is thickened, 5-8 minutes.
18 min
- 4.
Meanwhile, cook pasta in a large pot of boiling salted water, stirring occasionally, until al dente, 8-10 minutes. Drain pasta, reserving 1 cup pasta cooking liquid
10 min
- 5.
Add pasta and 1/2 cup pasta cooking liquid to sauce. Cook over medium heat, tossing and adding more cooking liquid as needed, until sauce coats pasta, about 2 minutes.
2 min
- 6.
Serve pasta topped with Pecorino and remaining 2 tablespoons guanciale and drizzled with oil.
1 min