Bucatini all'Amatriciana

Name: Bucatini all'Amatriciana
Yield: 12
Ingredients: Two 35-ounce cans peeled Italian plum tomatoes; 1/4 cup plus 2 tablespoons extra-virgin olive oil; 1 large onion, finely chopped; 2 small dried red chiles, stemmed and coarsely chopped; 6 ounces pancetta, sliced 1/4 inch thick and cut into thin strips; Salt; 2 1/2 pounds bucatini or perciatelli pasta; 1/2 cup plus 2 tablespoons freshly grated pecorino cheese, plus more for passing

Bucatini all'Amatriciana was pinched from <a href="http://www.foodandwine.com/recipes/bucatini-allamatriciana" target="_blank">www.foodandwine.com.</a>

"This dish originated in a hill town outside Rome called Amatrice. Authentic bucatini all'amatriciana is made with tomatoes, Pecorino and guanciale, a type of pork fat. Here pancetta is substituted for the guanciale,...."

INGREDIENTS

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Two 35-ounce cans peeled Italian plum tomatoes

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1/4 cup plus 2 tablespoons extra-virgin olive oil

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1 large onion, finely chopped

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2 small dried red chiles, stemmed and coarsely chopped

•

6 ounces pancetta, sliced 1/4 inch thick and cut into thin strips

•

Salt

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2 1/2 pounds bucatini or perciatelli pasta

•

1/2 cup plus 2 tablespoons freshly grated pecorino cheese, plus more for passing

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