Bucatini is the classic pasta for this sauce.
Recipe information
Yield
makes about 2 cups
Ingredients
Preparation
Step 1
Into a heavy pan over medium heat, pour: 2 tablespoons olive oil.
Step 2
Add: 3 slices bacon (or pancetta), cut into 1/4-inch pieces.
Step 3
Cook until the fat is rendered and the meat is lightly browned. Remove the meat and set aside. Add to the fat left in the pan: 1 large onion, peeled and sliced thin.
Step 4
Cook, stirring now and then, until soft, about 10 minutes. Add: 6 ripe medium tomatoes, peeled, seeded, and chopped, or 8 canned whole tomatoes, drained and chopped, Salt.
Step 5
Cook for 10 minutes over low heat. Add the reserved bacon and cook for another 2 or 3 minutes. Taste for salt and adjust as needed.
Variations
Step 6
Instead of tomatoes, use 1 1/2 cups Simple Tomato Sauce (opposite) and cook for only 4 minutes.
Step 7
After the onions have cooked, pour in 1/3 cup white wine, and reduce over medium heat until the liquid has almost completely evaporated. Add the tomatoes and proceed with the rest of the recipe.
Step 8
When the sauce is nearly done, stir in a small handful of chopped parsley or a chiffonade of basil leaves.
