Bucatini all’ Amatriciana-BUCATINI WITH PANCETTA, TOMATO, AND ONION

Name: Bucatini all’ Amatriciana-BUCATINI WITH PANCETTA, TOMATO, AND ONION
Ingredients: ONE 35-OUNCE CAN ITALIAN PLUM TOMATOES (PREFERABLY SAN MARZANO); SALT; 5 TABLESPOONS EXTRA VIRGIN OLIVE OIL, OR TO TASTE; 1 MEDIUM ONION, SLICED THIN (ABOUT 2 CUPS); FOUR 1/4-INCH SLICES PANCETTA (ABOUT 6 OUNCES), CUT INTO 1 1/2-INCH JULIENNE STRIPS (ABOUT 1 1/2 CUPS); 2 WHOLE DRIED RED PEPERONCINO HOT RED PEPPERS OR 1/2 TEASPOON CRUSHED RED PEPPER FLAKES; 1 POUND PERCIATELLI OR BUCATINI PASTA; 1 CUP GRATED PECORINO ROMANO CHEESE, PLUS MORE FOR PASSING

Bucatini all’ Amatriciana-BUCATINI WITH PANCETTA, TOMATO, AND ONION was pinched from <a href="http://lidiasitaly.com/recipes/bucatini-with-pancetta-tomato-and-onion/" target="_blank">lidiasitaly.com.</a>

INGREDIENTS

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ONE 35-OUNCE CAN ITALIAN PLUM TOMATOES (PREFERABLY SAN MARZANO)

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SALT

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5 TABLESPOONS EXTRA VIRGIN OLIVE OIL, OR TO TASTE

•

1 MEDIUM ONION, SLICED THIN (ABOUT 2 CUPS)

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FOUR 1/4-INCH SLICES PANCETTA (ABOUT 6 OUNCES), CUT INTO 1 1/2-INCH JULIENNE STRIPS (ABOUT 1 1/2 CUPS)

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2 WHOLE DRIED RED PEPERONCINO HOT RED PEPPERS OR 1/2 TEASPOON CRUSHED RED PEPPER FLAKES

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1 POUND PERCIATELLI OR BUCATINI PASTA

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1 CUP GRATED PECORINO ROMANO CHEESE, PLUS MORE FOR PASSING

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