Bucatini with tomato sauce with bacon and onion

Bucatini with tomato sauce with bacon and onion

Published: Wednesday, Jan. 16, 2013 - 12:00 am | Page 2D

Prep time: 8 minutes

Cook time: 27 minutes

Serves 4

Recipe adapted from "The Art of Simple Food" by Alice Waters.


2 tablespoons olive oil

3 slices bacon or pancetta, cut into 1/4-inch pieces

1 large yellow onion, thinly sliced

6 medium tomatoes, peeled, seeded and chopped, or 8 whole canned tomatoes, drained and chopped


12 ounces bucatini or other long, thin pasta

Grated Parmesan cheese, for serving


Heat oil in a large sauté pan over medium heat. Add bacon; cook until lightly browned and the fat is rendered. Use a slotted spoon to transfer the bacon to a small bowl.

Add onion to the fat in the pan. Sauté until soft, about 10 minutes. Add tomatoes and a pinch of salt. Reduce heat to low and cook for 10 minutes. Return bacon to pan and cook for another 2 to 3 minutes.

While the tomatoes cook, bring a large pot of salted water to a boil. Add pasta; cook until just al dente. Reserve 1/4 cup pasta water, then drain pasta.

Add reserved pasta water to sauce; turn heat up until sauce is bubbling. Add pasta to sauce, cooking 1 minute until pasta is thoroughly coated. Top servings with grated cheese.

Per serving without cheese: 474 calories; 11g fat; 2g saturated fat; 7mg cholesterol; 16g protein; 78g carbohydrate; 7g fiber; 455mg sodium.

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