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Bucatini all Amatriciana




Source of Recipe


Carmine's Table


List of Ingredients




½ lb Pancetta, diced
2 tablespoons olive oil
1 white onion, jullienne
1 lb ripe plum tomatoes, or 32 ounces can Italian plum tomatoes, peeled and drained
1 lb bucatini
¼ teaspoon red pepper flakes (optional)
1 tablespoon flat leaf parsley, chopped fine
salt and pepper
½ cup freshly grated Parmesan or Pecorino Romano cheese

Recipe



Bring a large pot of water to a boil.
Heat oil over medium high heat. Add pancetta and sauté until the Pancetta begins to crisp, about 4-5 minutes.
Add the onions and sauté until onions are tender, about 4-5 minutes more.
Add the tomatoes the pan ( and red pepper flakes if desired) then lower the flame, so the tomatoes simmer. Season with salt and pepper. Let the sauce simmer until thick, about 20-25 minutes.

Cook pasta in boiling water as per directions on the package. Drain pasta and place in serving or mixing bowl. Add 3-4 ounces, or one ladle full, of the simmering sauce to the pasta and toss. Ladle the remaining sauce over the pasta. Sprinkle cheese on top and serve.

Serves 4.