Bucatini With Pancetta, Tomato, And Onion - cooking recipe

Ingredients

1 (35 ounce) can Italian plum tomatoes (San Marzano)
salt
5 tablespoons extra virgin olive oil
1 medium onion, sliced thin (abou 2 cups)
6 ounces pancetta, sliced 1/4 inch thick, cut into 1 1/2 inch julienne strips
2 whole dried red peperoncino hot red peppers (or 1/2 t. crushed hot red pepper)
1 lb bucatini pasta or 1 lb perciatelli
1 cup grated pecorino romano cheese, plus more for passing

Preparation

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.
In a large skillet, heat 2 tablespoons oil over med-high heat; add in onion; cook/stir until wilted, about 4 minutes.
Stir in the pancetta; cook 2 minutes.
Add in the hot red peppers and the tomatoes; bring to a boil.
Adjust the heat to a simmer and season lightly with salt; cook/stir occasionally until the sauce is thickened, about 20 minutes.
Meanwhile, stir the bucatini into the boiling water and cook, stirring occasionally, until done, about 12 minutes.
Check the seasoning of the sauce, adding salt if necessary (remember the Pecorino is mildly salty).
Reserve about 1 cup of the pasta cooking water; drain 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 oil.
Add some of the pasta cooking water, if necessary, to make enough sauce to coat the pasta lightly.
Check seasoning again and add salt if necessary.
Remove pan from 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 desired.