Food Network: Bucatini all'Amatriciana

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Bucatini all'Amatriciana
Recipe courtesy Rachael Ray

Ingredients
1 pound bucatini (tube pasta that looks like spaghetti
with a hole down the center of it)
Salt
2 tablespoons extra-virgin olive oil, 2 turns of the pan in a slow stream
1/4 pound, 4 or 5 slices, pancetta*, chopped
1 medium onion, chopped
4 to 6 cloves garlic, chopped
1 teaspoon crushed red pepper flakes
1 (28 ounce) can crushed tomatoes
2 tablespoons chopped flat-leaf parsley
Freshly ground black pepper

Grated Parmigiano-Reggiano, Grana Padano or Romano, to pass at the table

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

Heat a large deep skillet 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 to top pasta.

* 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.