Bucatini Spicy Tomato

Here's my quick spicy pasta to complement practically any protein; it's especially good with my grilled shrimp or grilled pork chops.

TIP: The key to the tasty sauce, use good quality canned tomato like San Marzano and serve pasta cooked al dente.

In a small mountain village in Abruzzo, Italy, one family has been making bucatini—thick, hollow, spaghetti-like pasta—the same way since 1867. They start with handmade semolina dough, shape it using a handcrafted circular bronze die that "rough cuts" the pasta, (which results in a texture that allows sauce to cling), then allow it to dry slowly for up to 48 hours at a very low temperature in order to bring out the true artisan flavor. Available at Dean & Deluca.

George's Spicy Tomato Sauce

Makes 4 cups |chefgeorgehirsch.com

2 Tablespoons olive oil

1/4 cup chopped pancetta

10 cloves garlic, chopped fine

1/2 chopped onion, chopped fine

1/4 cup prosciutto, chopped fine

2 cups canned plum San Marzano tomatoes, crushed

1/4 cup dry white wine

2-4 teaspoons hot pepper flakes

10-12 fresh basil leaves, lightly torn

Grated Parmesan cheese

Heat a saucepan and heat the olive oil.  Add the pancetta and cook until it becomes light brown.  Add the garlic, onion and prosciutto and cook 2-3 minutes.  Add the tomatoes, white wine, hot pepper flakes, basil and black pepper, stir well and bring to a boil.  Lower heat and simmer for 10 minutes.  You can regulate the spiciness of the dish by adding more or less hot pepper flakes.

Suggested Pasta: 1 pound Bucatini

Heat a large pot of water and cook the Bucatini according to package directions.  Make sure to drain the pasta very carefully, shaking the colander to discard any water remaining inside the Bucatini.

Return the pasta to the cooking pot, add the sauce, mix well and serve in deep bowl.  Sprinkle with Parmesan cheese.