Mucci’s Bucatini

• diced pancetta↗4 ounces
• . ground Italian sausage↗1 lb
• small yellow onion, diced↗1
• cloves garlic, minced↗6
• tomato paste↗2 tablespoon
• two 28-ounce cans whole peeled tomatoes (I like San Marzano tomatoes), crushed by hand28
• salt↗1 teaspoon
• fresh oregano, minced↗1 teaspoon
• red pepper flakes↗1 teaspoon
• chicken broth or water to thin the sauce↗1 cup
• butter to tame the heat (if you want)2
• sliced pepperoncini (more to taste)1 cup
• bucatini pasta for serving↗8 ounce
• pecorino cheese for topping↗0.5 cup

Step-by-step instructions

1. 1

   In a large heavy pot like a Dutch oven, cook the pancetta over medium high heat until very, very browned. You want them to be well-done; browned, almost crispy, and concentrated with flavor. Remove pancetta and set aside; drain oil out of the pan.

2. 2

   In the same pot, brown the Italian sausage until cooked through and crumbled. Remove sausage and set aside, saving a little bit of the oil in the pan.

3. 3

   In the same pot, add the onion and garlic. (Add a bit of olive oil if needed.) Sauté until soft and fragrant. Add tomato paste and sauté for another 2-3 minutes.

4. 4

   Add crushed tomatoes, salt, oregano, and red pepper flakes. Add sausage and pancetta back in to the pot. Cover and simmer for 30 minutes.

5. 5

   Add the broth until desired consistency is reached. Add butter if you want.

6. 6

   Add pepperoncini. Simmer for 5 more minutes until the pepperoncini are very soft but not broken down.

7. 7

   Cook bucatini according to package directions; drain and return to pot. Pour sauce over cooked bucatini and keep over heat for a few minutes to help the sauce and noodles come together.

8. 8

   Top bucatini with pecorino cheese! MWAH. What a moment.