Ingredients

makes 6 servings

　　One 35-ounce can Italian plum tomatoes (preferably San Marzano)

　　Salt

　　5 tablespoons extra-virgin olive oil, or to taste

　　1 medium onion, sliced thin (about 2 cups)

　　Four 1/4-inch slices pancetta (about 6 ounces), cut into 1 1/2-inch julienne strips (about 1 1/2 cups; see note below)

　　2 whole dried red peperoncino hot red peppers, or 1/2 teaspoon crushed hot red pepper flakes

　　1 pound bucatini or perciatelli pasta

　　1 cup grated Pecorino Romano cheese, plus more for passing

　　

Step 1

Pass the tomatoes and their liquid through a food mill fitted with the fine disc. Set aside. Bring 6 quarts of salted water to a boil in an 8-quart pot.

　　

Step 2

In a large skillet, heat 2 tablespoons of the olive oil over medium heat. Add the onion and cook, stirring, until wilted, about 4 minutes. Stir in the pancetta and cook 2 minutes. Add the hot red peppers and the strained tomatoes and bring to a boil. Adjust the heat to a simmer, and season lightly with salt. Cook, stirring occasionally, until the sauce is thickened, about 20 minutes.

　　

Step 3

Meanwhile, stir the bucatini into the boiling water and cook, stirring occasionally, until done, about 12 minutes.

　　

Step 4

Check the seasoning of the sauce, adding salt if necessary (remember, the Pecorino is mildly salty).

　　

Step 5

Reserve about 1 cup of the pasta-cooking water. Drain the pasta, return it to the pot, and pour in half the sauce. Bring the sauce and pasta to a boil and drizzle in the remaining 3 tablespoons olive oil. Add some of the pasta-cooking water, if necessary, to make enough of the sauce to coat the pasta lightly. Check the seasoning, adding salt if necessary. Remove the pan from the heat, stir in 1 cup grated cheese, and transfer to a large, heated serving platter or bowl. Spoon the remaining sauce over the top and pass additional grated cheese separately, if you like.

　　Cooks' Note

　　To cut the pancetta into julienne strips, first unroll each slice, and then cut the long strip crosswise into 1 1/2-inch pieces. Cut the strips lengthwise into 1/4-inch strips.

　　From Lidia's Italian-American Kitchen by Lidia Matticchio Bastianich Copyright © 2001 by A La Carte Communications and Tutti a Tavola, LLC. Published by arrangement with Alfred A. Knopf, an imprint of The Knopf Doubleday Publishing Group, a division of Penguin Random House LLC.Buy the full book from Amazon.