BUY BUCATINI PASTA RECIPES

Steps:

• In a large pot of boiling salted water, cook pasta according to package directions. Reserve ½ cup pasta water, then drain.  In another large pot, over medium heat, cook pancetta until crisp, 10 minutes. Use a slotted spoon to remove pancetta from pot and reserve on a paper towel lined plate. Drain all but 2 tablespoon of grease from pot. Add onion to pot and cook until soft, 5 minutes. Add garlic and red pepper flakes and cook until fragrant, 1 minute more. Add crushed tomatoes and butter. Bring to a simmer and let cook for 10 minutes. Season with salt and pepper and more red pepper flakes as desired.  Add in cooked pasta, ¼ cup reserved pasta water, and pancetta and toss to combine. Add more pasta water as needed to loosen and bind the sauce to the pasta.  Serve topped with lots of Pecorino and fresh basil.

Steps:

• Heat up the oil in a large frying pan and fry the bacon until cooked, then remove with a slotted spoon and set it aside.
• Without washing the pan, add the onion and bell pepper. Cook over low-medium heat until they are nice and soft but not coloured.
• While that's happening cook the pasta in salted water as per packet instructions.
• Now add the wine and cook for a few minutes to reduce.
• Add the tomatoes including the juice, garlic, red pepper flakes and oregano and heat until bubbling.
• Add the bacon back in, and cook over medium heat, adding a splash of the pasta water (this will help thicken the sauce) and cook for about another 15 minutes or so.
• Add a splash of balsamic vinegar to the sauce, stir and have a taste - season with salt and black pepper.
• Adjust seasoning and serve with the cooked pasta and top with a good sprinkling of Pecorino or Parmesan.