Bucatini All’Amatriciana
Serves 4

Pasta:
1 box bucatini (12 oz) or use spaghetti

Sauce Ingredients:
1 tablespoon olive oil
8 oz pancetta, diced
1/2 red onion, thinly sliced
3 cloves garlic, thinly sliced
1/4 teaspoon freshly ground black pepper
1/4 teaspoon crushed red pepper flakes
1/4 cup dry white wine
1 (28 oz) can of crushed tomatoes
1 tablespoon parsley, chopped
1 tablespoon butter

Garnishes:
Grated pecorino or parmesan cheese
Fresh parsley, chopped

Directions:

1. In a large sauté pan, over medium-high heat cook the pancetta in olive oil. After about 5 minutes, add the sliced onion and continue cooking. When the onion begins to soften, add the sliced garlic and a generous grinding of freshly ground black pepper and crushed red pepper flakes. Continue sautéing until the onions are completely cooked.

2. Add the white wine, and simmer until it is reduced, then add the crushed tomatoes and cover. Simmer for 20-30 minutes or until the sauce has thickened.

3. While the sauce is simmering, boil the pasta in heavily salted water until it is cooked about 1-2 minutes less than the package suggests. The pasta will finish cooking in the sauce in the next step.

4. Add the cooked pasta to the finished sauce. Stir the noodles with the sauce, parsley, butter, and 1/2 to 1 cup reserved pasta water until the noodles are well-coated and silky with sauce.

5. Serve with a healthy garnish of cheese! Buon appetito!