Bucatini alla Matriciana

Name: Bucatini alla Matriciana
Prep time: P0Y0M0DT0H15M0.000S
Cook time: P0Y0M0DT0H15M0.000S
Total time: P0Y0M0DT0H30M0.000S
Yield: 4 to 6 servings
Cuisine: european
Ingredients: 1 medium-sized red onion, peeled and sliced; 8 ounces pancetta, cut into small dice; 3 tablespoons olive oil; 1 1/2 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

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Total: 30 min

Prep: 15 min
Cook: 15 min

Yield: 4 to 6 servings

Total: 30 min

Prep: 15 min
Cook: 15 min

Yield: 4 to 6 servings

Ingredients

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1 medium-sized red onion, peeled and sliced

8 ounces pancetta, cut into small dice

3 tablespoons olive oil

1 1/2 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.