Amatrice, a town in Italy, is well known for their delicious pasta sauces. In this recipe, bucatini pasta is mixed with a sauce made with pancetta, onion, crushed red pepper, garlic, tomatoes, white wine, parsley, and topped with Parmesan cheese. Mangia!
4 ounces sliced pancetta or bacon, cut into 1/2- by 1-inch strips
olive oil (if needed)
1 large onion, finely chopped
1/2 teaspoon crushed red pepper flakes
1 clove garlic, minced or pressed
1 can (14.5 ounce size) diced tomatoes, undrained
1/3 cup dry white wine
2 tablespoons chopped fresh parsley
8 ounces dry bucatini pasta or other thin pasta tubes
salt
1/2 cup grated Parmesan cheese
Heat a wide skillet over medium heat and cook the pancetta until it is crisp and lightly browned. Remove the pancetta to paper towels to drain and set aside.
Measure the drippings remaining in the pan and add additional oil if needed to yield 1/4 cup.
Add the onion and crushed red pepper flakes to the oil and cook until the onion is soft but not brown, about 6-8 minutes. Add the garlic, tomatoes, wine, and parsley. Bring to a simmer and let cook for 10-15 minutes or until the mixture thickens slightly.
While the sauce is simmering, heat 3 quarts water in a 6 quart pan. Add the bucatini and cook until al dente, about 10 minutes. Drain well and place on a platter.
Add the crisp pancetta to the tomato sauce; season to taste with salt. Spoon the sauce over the bucatini and stir gently to coat.
Serve with grated Parmesan cheese.
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reviews & comments
November 2, 2016
Amazing recipe!! Very simple, but many of the best recipes use no fancy ingredients. Loved this pasta dish and will keep it in our regular dinner rotation.
August 1, 2013
This is a great recipe! Definitely use pancetta if you can as it will give it more authentic flavor. Had this dish at one of my favorite east coast restaurants but they closed and I've missed it.