Bucatini All-Amatriciana

Recipe Ingredients

1 lb	454g / 16oz	Bucatini (tube pasta)
		Salt - as needed
2 tablespoons	30ml	Extra-virgin olive oil
1/4 lb	113g / 4oz	Pancetta* - (4 or 5 slices) - chopped
1 lb	454g / 16oz	Onion - chopped (medium)
1 teaspoon	5ml	Crushed red pepper flakes
4		Garlic cloves - (to 6) - chopped
1		Crushed tomatoes - (28 oz)
2 tablespoons	30ml	Chopped flat-leaf parsley
		Freshly-ground black pepper - to taste
		Grated Parmigiano-Reggiano, Grana
		Padano or Romano - to pass at the table

Recipe Instructions

* Pancetta is Italian rolled, cured pork, similar to bacon, but not smoked. Look for it at your deli counter. Bacon may be substituted resulting in a smoky tomato sauce.

Bring a large pot of salted water to a boil and salt the water.

Heat a large deep pan over medium-high heat. Add oil and pancetta. Cook pancetta 2 or 3 minutes then add onions and garlic and crushed red pepper flakes. Cook 7 or 8 minutes more, until onions are translucent. Add tomatoes and parsley. Season the sauce with salt and pepper. Simmer sauce over low heat until ready to serve.

Cook bucatini pasta to al dente or, with a bite to it. Drain pasta well. Do not rinse. Starchy pasta holds more sauce. Toss hot pasta with sauce and serve. Pass grated cheese at the table.

This recipe yields 6 servings.

Source:
30 MINUTE MEALS with Rachael Ray - (Show # TM-1E39) - from the TV FOOD NETWORK

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