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
- 1 teaspoon crushed red pepper flakes
- 4 to 6 cloves garlic, chopped
- 1(28-ounce) can crushed tomatoes
- 2 tablespoons chopped flat-leaf parsley
- Black pepper
- Grated Parmigiano-Reggiano, Grana Padano or Romano, to pass at the table
Directions
Bring a large pot of salted water to a boil and salt the water.
Heat a large deep 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.
* 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.
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By gtmoguy
guantanamo bay,...
on October 05, 2011
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This us a very good recipe for this classic dish, but.....
Traditionally in italy, there is usually no garlic in ametriciana sauce, although it is good, you really want the flavor of the meat product to shine through
Another thing although pancetta and bacon are perfect substitutions, it is traditionally made with guancialle, cured pork jowl so i would suggest getting that if all possible because it does make a difference
other than those two facts, this is an amazing recipie
By Hearts
San Diego, CA
on May 06, 2011
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I think this is a good recipe but the grammar and wording is terrible. See below:
Bring a large pot of salted water to a boil and salt the water.
Heat a large deep 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.
Bring a large pot of salted water to a boil AND salt the water? Heat a large deep over medium high? Large deep what? add onions and garlic and crushed red pepper flakes. It should be add onions, garlic and crushed rede pepper flakes.
Too many ands
By rxgirl13
Mandeville, LA
on March 16, 2010
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I added basil, and scallops in the last few minutes, and used red onion instead of yellow. Super easy, super quick.
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