BARILLA AL BRONZO® BUCATINI ALA CALABRESE

INGREDIENTS

• 3 lb Barilla Al Bronzo® Bucatini
• 6 oz extra virgin oil
• 3 medium red onions, thinly sliced
• 6 oz pepperoni, medium dice
• 3/4 tsp red pepper flakes
• 12 garlic cloves, thinly sliced
• 12 oz nduja, removed from casing
• 2 cans (28 oz each), peeled Italian san marzano tomatoes, crushed by hand
• 1-1/2 cup toasted panko bread crumbs
• 3 oz grated pecorino romano cheese
• 1/2 cup finely chopped Italian parsley

PREPARATION

1. 1. Bring salted water to boil in steam-jacketed kettle or large stockpot on stovetop. Add pasta; cook 2 minutes less than directed on package. Drain, reserving 1-1/2 cups pasta water.
2. 2. Meanwhile, heat oil in large rondeau on medium heat. Add onions; sauté 3 to 4 minutes or until transparent. Stir in pepperoni and pepper flakes; sauté 1-2 minutes or until heated through.
3. 3. Stir in garlic and Nduja; cook 2-4 minutes stirring frequently until sausage is dissolved. Add tomatoes; cook 12-15 minutes stirring occasionally.
4. 4. Add cooked pasta to tomato mixture; toss vigorously with tongs to coat 2-3 minutes or until combined adding reserved pasta water 1/2 cup at a time as needed. Season to taste with salt & freshly ground black pepper.
5. 5. Combine panko, cheese and parsley in medium bowl. Sprinkle with panko mixture before serving.