Ingredients
- •5 ounces (28.35 g) pancetta or 6 slices of bacon, chopped
- •1 medium onion, diced
- •1 pound (454 g) fresh tomatoes, coarsely chopped; 1 28-ounce (794 g) can of plum tomatoes may be used instead
- •1 bunch fresh parsley or 1 tablespoon (15 ml) fresh basil when in season
- •1 tablespoon olive oil
- •2 cloves of garlic
- •1 tablespoon salt; use more or less to suit taste
- •1 16-ounce (454 g) box bucatini rigati or similar long, thick pasta
- •¼ teaspoon (1.25 ml) red pepper flakes
- •pecorino romano
- Read more at Suite101: Pasta All'Amatriciana, a Luscious and Easy Dish http://www.suite101.com/content/pasta-allalmaticiana-a-luscious-and-easy-dish-a277846#ixzz16cU9E6X6
Preparation
Step 1
•In a large skillet or saucepan over medium heat, pour olive oil, then add chopped pancetta or bacon, stirring frequently. When the meat has browned but not crisped, add onions and sauté until they are translucent. Add garlic and cook until it is softened. Drain excess drippings, leaving 2 to 3 tbsp (15 to 30 ml) in the pan.
•Add the tomatoes to the bacon mixture. Season with salt and red pepper flakes, add parsley or basil, and continue to cook over medium heat. Stir frequently to break up the tomatoes and prevent sticking to bottom of pan.
•After the sauce has simmered for at least 30 minutes, prepare the pasta according to the directions on the package. If the sauce begins to dry out while the pasta is cooking, periodically add half a cup (120 ml) of water to the sauce to keep it simmering. The sauce should be moderately thick, not runny.
•After the pasta is cooked al dente and is strained, combine it with the sauce, thoroughly coating the strands. Add grated pecorino to each plate of pasta and serve immediately
Read more at Suite101: Pasta All'Amatriciana, a Luscious and Easy Dish http://www.suite101.com/content/pasta-allalmaticiana-a-luscious-and-easy-dish-a277846#ixzz16cUUDDED