Bucatini all'Amatriciana

== Description ==
Contributed by Catsrecipes Y-Group
* Recipe courtesy Rachael Ray
* From the Great Big Food Show
== Ingredients ==
* 1 pound bucatini (tube pasta that looks like spaghetti with a hole down the center of it)
* salt
* 2 tablespoons extra-virgin olive oil, 2 turns of the pan in a slow stream
* ¼ pound, 4 or 5 slices, pancetta Pancetta is Italian rolled, cured pork, similar to bacon, but not smoked. Look for it at your deli counter. Bacon may be substituted resulting in a smoky tomato sauce., chopped
* 1 medium onion, chopped
* 4 to 6 cloves garlic, chopped
* 1 teaspoon crushed red pepper flakes
* 1 (28 ounce) can crushed tomatoes
* 2 tablespoons chopped flat-leaf parsley
* freshly ground black pepper
* grated Parmigiano-Reggiano, Grana Padano or romano, to pass at the table
== Directions ==
# Bring a large pot of water to a boil and salt the water.
# Heat a large deep skillet over medium high heat.
# Add oil and pancetta.
# Cook pancetta 2 or 3 minutes then add onions and garlic and crushed red pepper flakes.
# Cook 7 or 8 minutes more, until onions are translucent.
# Add tomatoes and parsley.
# Season the sauce with salt and pepper.
# Simmer sauce over low heat until ready to serve.
# Cook bucatini pasta to al dente or, with a bite to it.
# Drain pasta well.
# Do not rinse.
# Starchy pasta holds more sauce.
# Toss hot pasta with sauce and serve.
# Pass grated cheese at the table to top pasta.
== Notes ==
__NOTOC__
Category:Cathy's Recipes
Category:Perciatelli Recipes
Category:Tomato Recipes
Category:Pancetta Recipes
Category:Parmesan cheese Recipes
Category:Grana Padano Recipes
Category:Romano Recipes