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Bucatini alla Amatriciana Roman Style

The Romans put onion and garlic in their Amatrice sauce, while the Amatricianas do not.  This was made originally with guanciale, not  pancetta.  If you can get guanciale, go for it.

  • 2 tablespoons extra virgin olive oil
  • 1/4 cup dry white wine
  • 1 medium-size onion, chopped
  • 1 garlic clove, minced
  • 1/4 teaspoon hot red pepper flakes
  • 1/4 pound pancetta thickly sliced, then sliced
  • 1 pound bucatini
  • 1 teaspoon tomato paste
  • Freshly ground pepper to taste
  • 1 pound fresh, ripe tomatoes, seeded, and chopped; or one 16- ounce can peeled tomatoes, with its juice
  • Freshly grated pecorino romano cheese
 

Method

In a roomy saute pan, heat the oil over medium heat. Stir in onion and cook, stirring, until onion is translucent but not brown, about 5 to 8 minutes. 

Add the garlic and cook 2 minutes more.  Stir to blend.

Add the pancetta and cook about 5 to 8 minutes. Add the wine and cook to evaporate.

Stir in tomato paste, tomatoes, black pepper, and red pepper flakes. Bring  to a boil over medium heat.  When boiling, immediately reduce heat to low, and simmer about 15 to 20 minutes. 

Cook the pasta in boiling, water  according to the package directions. Test frequently so you catch the pasta while it is al dente. Drain pasta and put into a serving bowl.  Pour the sauce over it and toss to mix well.  Serve grated cheese in a bowl and be sure there's lots of cheese.

Serves: 4 - 6

Contributor: two blonde ladies

 

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