She Strengthens

A Hearty Italian Classic: Bucatini with Tomato Sauce and Guanciale

When time is of the essence, a reliable go-to dish can be a lifesaver. For Village Voice restaurant critic Robert Sietsema, that dish is a mouthwatering bucatini with tomato sauce and cured pork guanciale. This Italian-inspired recipe is a twist on the traditional amatriciana sauce from the Lazio region, with a surprising hint of paprika instead of red pepper flakes.

The Essential Ingredients

To recreate this flavorful dish, you’ll need the following:

• 1 pound bucatini (or spaghetti/linguine as substitutes)
• 1 (4-ounce) piece guanciale (or pancetta/bacon)
• 3/4 cup finely chopped onion
• 3 tablespoons extra-virgin olive oil
• 1/2 cup dry white wine
• 1 (28-ounce) can diced tomatoes in tomato purée
• 1/2 teaspoon honey (optional)
• Paprika (optional)
• 1 cup loosely packed, finely grated 18-month-old Parmesan cheese
• 1 bunch basil leaves, for garnish
• Salt, to taste

Cooking Up a Storm

Begin by bringing a large pot of heavily salted water to a boil. While waiting for the water to boil, heat a large frying pan over high heat. Once hot, reduce the heat to medium and add the guanciale. Cook until the fat is translucent, about 4 minutes.

Next, add the chopped onion and olive oil to the pan, sautéing until the onion is translucent but not browned, about 4 minutes. Then, add the white wine and simmer until the alcohol has burned off and the wine has reduced by about half, about 2 1/2 minutes.

The Sauce Takes Shape

Add the diced tomatoes and purée to the pan, bringing to a boil before reducing the heat to a lively simmer. Let the sauce thicken slightly, about 10 minutes. Season with salt, honey, and paprika to taste.

Pasta Perfection

While the sauce is simmering, add the bucatini to the boiling water and cook until al dente, about 10 minutes. Drain the pasta and add it to the sauce, tossing until well coated, about 2 minutes.

The Finishing Touches

Divide the pasta among individual bowls and top each with a generous helping of Parmesan cheese and 3-4 whole basil leaves. Serve immediately and enjoy the hearty, comforting flavors of Italy.