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About the Dish

6 ounces Bucatini
4 ounces Pancetta
1 small Yellow Onion
1/4 teaspoon Red Pepper Flakes
2 tablespoons Red Wine Vinegar
2 cups Canned Tomatoes
2 teaspoon PeachDish Salt
2 ounces Arugula
1 ounce Pecorino Romano Cheese
1/4 cup Red Wine
Per Serving
Calories 647
Total Fat 24 g
Saturated Fat 7 g
Trans Fat 0 g
Polyunsaturated Fat 3 g
Monounsaturated Fat 9 g
Cholesterol 41 mg
Sodium 1060 mg
Total Carbohydrates 82 g
Dietary Fiber 8 g
Sugar 6 g
Protein 28 g
Chef Seth Freedman

Since graduating first in his class in 1999 from the Culinary Institute of America, Seth Freedman has cooked with top chefs in New York City and later with the Four Seasons, and Star Provisions at Bacchanalia in Atlanta. Freedman has been serving as PeachDish’s culinary director since 2014, developing Southern-inspired recipes each week using local ingredients. Seth was honored as a Georgia Grown Executive Chef in 2016.


Fill a saucepot two-thirds full with about 6 cups water, and stir in 1/2 teaspoon kosher salt. Place over high heat. This is your pasta cooking water.
Prepare your mise en place: Peel and dice onion. Cut or tear arugula into bite-size pieces.
When the pasta cooking water comes to a boil add pasta, and stir to prevent sticking. Cook until tender but not mushy, about 15 minutes. Reserve 1/4 cup cooking liquid. Drain pasta in a colander, but do not rinse.
While pasta cooks, place a skillet over medium heat, and add bacon. Cook, stirring occasionally, until bacon starts to become brown and slightly crispy, 5-6 minutes.
Stir in onion, and cook, stirring frequently, until it turns translucent and begins to brown slightly, 6-7 minutes. Add crushed red pepper (the entire 1/4 teaspoon yields a spicy dish; if you prefer less heat, use less than the full amount) and cooking wine. When wine comes to a simmer, add diced tomatoes with liquid. Return to a simmer, and cook 2-3 minutes more.
Add pasta, and stir to combine. Adjust consistency of sauce as desired with reserved pasta cooking water. Taste and adjust seasoning as desired with PeachDish Salt.
Drizzle arugula with remaining 1 tablespoon olive oil, and sprinkle with PeachDish Salt. Divide pasta between 2 plates. Top with cheese, and serve salad on the side. Enjoy!