In a 3-quart non-reactive saucepan heat the tomatoes over medium heat until juicy, about 5 minutes. Pass the tomatoes through a food mill to remove their seeds and skins. You will have about 5 cups of tomato puree. Reserve. Wipe the saucepan clean and return to medium heat. Add the olive oil and the pancetta, stirring until the pancetta is crisp, about 15 minutes. Remove the pancetta with a slotted spoon and reserve. Pour off all but about 2 tablespoons of fat from the pan. Add the onions and cook over medium heat until golden, about 5 minutes. Pour in the white wine, and reduce by 3/4. Add the pureed tomatoes, chili pepper, and red pepper flakes. Simmer gently for 30 minutes, stirring occasionally with a wooden spoon. Add the reserved pancetta, basil, and 3/4 of the Pecorino Romano. Season with salt and pepper. Simmer for an additional 15 minutes, stirring occasionally to prevent the cheese from sticking to the bottom of the pan. (May be prepared ahead up to this point, and frozen for future use.) Bring 1 gallon of water to a boil and add 1 tablespoon of salt. Cook the bucatini al dente. Toss with the sauce, transfer to a warmed bowl, and serve, sprinkled with the remaining cheese and garnished with the basil sprigs. Yield: 4 servings Recipe by: CHEF DU JOUR SHOW#DJ9270 - MICHAEL ROMANO
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (2551g)|
|Recipe Makes: 1|
|Calories from Fat: 1732 (42%)|
|Amt Per Serving||% DV|
|Total Fat 192.5g||257 %|
|Saturated Fat 61.5g||308 %|
|Monounsaturated Fat 84.1g|
|Polyunsanturated Fat 23.6g|
|Cholesterol 506.2mg||156 %|
|Sodium 12146.5mg||419 %|
|Potassium 7239.8mg||191 %|
|Total Carbohydrate 345.2g||102 %|
|Dietary Fiber 33.4g||134 %|
|Sugars, other 311.8g|
|Protein 232g||331 %|
Powered by: USDA Nutrition Database
Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 4100
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
There are no reviews yet. Be the first!