Bucatini Pasta with Amatriciana Sauce

You’ll need:

• 2 tbsp Extra virgin olive oil
• 8 oz Guanciale, pancetta, 1/4″ thick, cut into 1″pieces or thick cut bacon
• 1 large Onion, sliced
• 2 cloves Garlic, sliced
• 1 tsp Red pepper flakes
• 1 28oz can Whole plum tomatoes, crushed by hand
• 1/4 cup grated Pecorino Romano Cheese- a must!
• 1 lb of bucatini pasta

Directions:

1. Heat the olive oil in a large skillet, then add the meat you are using and allow the fat to render, about 5 minutes.
2. Now add the onion, red pepper, garlic and allow this to cook for 10-15 minutes on a medium heat, sautéing along the way.
3. Add the tomatoes and turn the heat to medium. Allow this to come to a boil, then lower the heat and simmer uncovered for 20 minutes.
4. Once the sauce is done turn off the heat and cook your bucatini pasta for 2 minutes short of the suggested time.
5. Strain the pasta save 1 cup of pasta water and add the pasta directly to the sauce.
6. Put the heat to medium and finish cooking the pasta, stirring in the sauce to fully coat the pasta. If needed, add a little pasta water.
7. Serve with grated pecorino Romano cheese.

I could eat this pasta dish several times a week! If I am out and it’s on a menu, I get it.

Daniel Mancini