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Bucatini alla Matriciana

Bobby Flay

Recipe courtesy Sal Cefaliello

Show: FoodNation With Bobby FlayEpisode: Rhode Island

Rated: 5 stars out of 5Rate itRead users' reviews (1)

  • Cook Time:

    15 min

  • Level:

    --

  • Yield:

    4 to 6 servings

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Times:

Prep
15 min
Inactive Prep
--
Cook
15 min
Total:
30 min
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Ingredients

  • 1 medium-sized red onion, peeled and sliced
  • 8 ounces pancetta, cut into small dice
  • 3 tablespoons olive oil
  • 11/2 pounds very ripe, fresh tomatoes, chopped; or 1 1/2 pounds canned tomatoes, preferably imported Italian, drained and crushed by hand
  • 1/2 teaspoon hot red pepper flakes
  • Salt and freshly ground black pepper
  • 1 pound bucatini

Directions

In a large sauce pot over medium heat, warm the olive oil. Add the onion and pancetta and cook slowly, until onions are soft and translucent and the pancetta fat is rendered. Add the tomatoes, hot red pepper flakes and season with salt and pepper.

Boil a large pot of water; salt generously. Cook the bucatini until it is soft but still firm.

Divide the pasta between 4 warmed pasta bowls. Ladle some sauce on top, and serve with grated Pecorino Romano.

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Read more Comments & Reviews (1)

Comments & Reviews

  • recipe Bucatini alla Matriciana
    Susan Portsmouth, VA 08-12-2007

    Flag

    Out of this world good!

    Rated: 5 stars out of 5
    I'm from RI, but living in VA. I just finished preparing this dish tonight and the plates are clean enough to put away... without washing! Loved it!Read more
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