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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By DIANAMT
on January 04, 2012
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This dish is delicious and most certainly all' Amatriciana. Using pancetta or good bacon works very well. And red onion is great in the sauce. Buonissimo!
By clunt
on January 26, 2011
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This is most certainly not Alla'matriciana! There are NO onions. You forgot the white wine. You add the pecorino into the sauce (more at the table if preferred. YOU DO NOT USE PANCETTA! The correct pork product is GUANCIALE. If you cannot find this. Don't make it! Please stick with the "grilling". Leave Italian Cuisine to real Chefs.
By noel42_1547435
Ozona, FL
on August 14, 2010
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Last night I followed this recipe to the letter and it was fabulous. So simple it is hard to believe the fantastic result. Bravo.
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