Bucatini Ravello
Updated Sept. 20, 2023
- Total Time
- 45 minutes
- Rating
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Ingredients
- ¼cup minced pancetta
- 1white onion, peeled and minced
- 2large carrots, peeled and minced
- 2stalks celery, minced
- 1teaspoon tomato paste
- ½cup white wine
- 1bay leaf
- 10plum tomatoes, roughly chopped
- ½teaspoon salt
- 1teaspoon freshly ground pepper
- 1½pounds bucatini pasta
- 2teaspoons minced rosemary leaves
- ½cup grated ricotta salata cheese
Nutritional analysis per serving (4 servings)
811 calories; 11 grams fat; 5 grams saturated fat; 0 grams trans fat; 3 grams monounsaturated fat; 2 grams polyunsaturated fat; 142 grams carbohydrates; 9 grams dietary fiber; 12 grams sugars; 29 grams protein; 524 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Fry the pancetta in a large, heavy skillet over medium heat until golden, about 5 minutes. Add the onion and cook until translucent, about 5 minutes. Add the carrots and celery and cook for 5 minutes. Add the tomato paste, wine, bay leaf and tomatoes. Cover and simmer for 25 minutes, until the vegetables are very soft. Pass the sauce through a food mill. Season to taste with salt and pepper.
- Step 2
Cook the pasta in salted water until tender. Toss with the sauce. Add the rosemary and serve with grated ricotta salata, or aged sheep cheese.
Private Notes
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