Bucatini all' Amatriciana
Serving Size / Yield
- ¼ C olive oil
- 12 oz pancetta
- 1 red onion, cut into thin slices
- 3 cloves of garlic, cut into slivers
- 1 ½ tsp crushed red pepper flakes
- 2 C tomato sauce
- 1 lb bucatini pasta
- Parmesan cheese, for garnish.
In a pot of salted boiling water, cook the bucatini pasta for about five minutes. After briefly cooking the pasta, strain while it’s still pretty firm. Set aside.
Next, cook onion, garlic, pancetta, and red pepper flakes in the olive oil over medium low heat. Cook the onion and pancetta for about 10 minutes, or until the fat from pancetta has rendered and the onion is soft and translucent. Drain the fat from the pan, leaving about ¼ cup remaining in the pan. Add the tomato sauce and simmer for about eight minutes.
After sauce has simmered, add the bucatini to the pan and cook for about three minutes, or until pasta is al dente. Once pasta is cooked, serve bucatini all’Amatriciana garnished with Parmesan cheese.