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1
Pass the tomatoes and their liquid through a food mill fitted with the fine disc; set aside.
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2
Bring 6 quarts of salted water to a boil in an 8-quart pot.
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3
In a large skillet, heat 2 tablespoons oil over med-high heat; add in onion; cook/stir until wilted, about 4 minutes.
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4
Stir in the pancetta; cook 2 minutes.
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5
Add in the hot red peppers and the tomatoes; bring to a boil.
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6
Adjust the heat to a simmer and season lightly with salt; cook/stir occasionally until the sauce is thickened, about 20 minutes.
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7
Meanwhile, stir the bucatini into the boiling water and cook, stirring occasionally, until done, about 12 minutes.
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8
Check the seasoning of the sauce, adding salt if necessary (remember the Pecorino is mildly salty).
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9
Reserve about 1 cup of the pasta cooking water; drain pasta, return it to the pot, and pour in half the sauce.
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10
Bring the sauce and pasta to a boil and drizzle in the remaining 3 tablespoons oil.
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11
Add some of the pasta cooking water, if necessary, to make enough sauce to coat the pasta lightly.
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12
Check seasoning again and add salt if necessary.
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13
Remove pan from heat; stir in 1 cup grated cheese, and transfer to a large heated serving platter or bowl.
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14
Spoon the remaining sauce over the top and pass additional grated cheese separately, if desired.
