Bucatini All'amatriciana--rachael Ray

Total Time: 30 mins Preparation Time: 10 mins Cook Time: 20 mins

Ingredients

• Servings: 6
• 1 lb bucatini pasta (tube pasta that looks like spaghetti with a hole down the center of it)
• 1/2 teaspoon salt
• 2 tablespoons extra virgin olive oil, 2 turns of the pan in a slow stream
• 1/4 lb pancetta, chopped
• 1 medium onion, chopped
• 4 -6 garlic cloves, chopped
• 1 teaspoon crushed red pepper flakes
• 1 (28 ounce) can crushed tomatoes
• 2 tablespoons chopped parsley
• 1/2 teaspoon fresh ground black pepper
• grated parmigiano-reggiano cheese, to pass at the table

Recipe

• 1 bring a large pot of water to a boil and salt the water.
• 2 heat a large deep skillet 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.
• 3 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 to top pasta.
• 4 * pancetta is italian rolled, cured lamb, similar to bacon, but not smoked. look for it at your deli counter. bacon may be substituted resulting in a smoky tomato sauce.