Sun-Dried Tomato Bucatini with Crispy Pancetta and Parmesan

Hearty pasta dish ideal for a cozy night in. This recipe reheats well and tastes great the next day.

Ingredients

• 1 1/2 lbs (680 g) Bucatini pasta
• 2 cans (1590 g) San Marzano whole tomatoes
• 1 jar (240 g) julienne oil-packed sun-dried tomatoes with herbs
• 8 oz (227 g) diced pancetta
• 2/3 cup (160 ml) finely chopped yellow onions
• 1 Tablespoon chopped garlic
• 3 Tablespoons tomato paste
• 1/2 teaspoon red pepper flakes
• 1/2 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper
• 8 oz (227 g) extra sharp white cheddar, grated
• 1 1/2 cups (355 ml) grated Parmesan
• 1/2 cup packed fresh basil leaves

1. Run the San Marzano tomatoes through a food mill and reserve the juice. If you don’t have a mill, crush the tomatoes and juice by hand or finely chop them.
2. Bring a large pot of salted water to a rolling boil.
3. Drain the oil from the jar of sun-dried tomatoes and reserve the oil. Place the oil in a large nonstick saucepan over medium-high heat.
4. Add the pancetta and cook, stirring often, until it is browned and crisp.
5. Reduce heat to medium, add the onions and garlic, and cook until translucent, about 2 minutes.
6. Stir in the tomato paste and cook for 1 minute to deepen the flavor.
7. Add the reserved tomato juice, red pepper flakes, salt, and black pepper. Bring to a simmer, then reduce heat to medium-low.
8. Simmer the sauce, stirring frequently, for 20 to 25 minutes to develop flavor.
9. When the pasta water boils, cook the bucatini until al dente according to package directions. Reserve 1 cup of the pasta cooking water before draining.
10. Drain the pasta and return it to the pot. Add the tomato sauce and toss to coat the bucatini evenly.
11. If the sauce is too thick, loosen it with a splash of the reserved pasta water.
12. Stir in 3/4 of the white cheddar and 3/4 of the Parmesan until melted and well combined.
13. Tear the basil into pieces and fold it into the pasta.
14. Transfer the pasta to a serving platter and sprinkle with the remaining cheddar and Parmesan. Serve with extra red pepper flakes if desired.

• For more flavor, toast the pancetta briefly in a dry pan before adding it to the oil.
• If you don’t have a food mill, finely chop the canned tomatoes to mimic the texture.
• Store leftovers in an airtight container in the refrigerator for up to 3 days and reheat gently on the stovetop.