Main Course - Pasta all'amatriciana
by Rusty Nejdl
||This dish is quite different from typical Italian dishes in that it has no garlic, no basil, and no oregano. It is traditionally made with bucatini, also called perciatelli, which is long, hollow pasta.|
- 2 Tbsp extra-virgin olive oil
- 1/2 lbs of pancetta cut into small chunks
- 1 finely chopped onion
- 1/2 tsp of red pepper
- 2 1/2 cups diced tomatoes
- 1/2 lbs bucatini
- 1/3 cup grated pecorino cheese
||Bring 4 quarts of water to a boil. Meanwhile, heat the olive oil in a large skillet over medium heat. Add pancetta and cook until lightly browed and crips (about 8 minutes). Remove cooked pancetta to a paper towel lined bowl and while leaving oil in pan.
Add onion to skillet and cook for about 5 minutes until slightly softend. Add peper flakes and cook for another 30 seconds to release the flavor. Stir in tomatoes and add salt to taste. Simmer for about 10 minutes to thicken.
While sauce is simmering, add 1 tbsp salt and the pasta to the boiling water. Cook until pasta is al dente. Drain the pasta. Add the sauce to the pasta and toss over low heat for about a minute.
Serve with pecorino on top.
|Time to Make
||30 - 40 minutes|