Bucatini All'Amatriciana

Serves 6

Serves 4This recipe is a variation on a classic dish from the Italian town of Amatrice. Traditionally made with guanciale(cured pork cheek), we used diced pancetta (cured pork belly) instead. The delicious red sauce is layeredwith flavor from the red onion, white wine, and the salty savoriness of the cured meat. This pasta dish comestogether quickly and features wonderfully deep flavor.s It might just become one of your new go-to dishes!

Pasta:

1 box (12-oz.) bucatini (or spaghetti) 

Garnishes:

grated Pecorino or Parmesan cheese 

1 tablespoon fresh parsley, chopped

Directions:

1. In a large Dutch oven or saute pan, cook the pancetta over medium high heat in olive oil. After about 5

minutes, add the sliced red onion and continue cooking. When the onion begins to soften, add the garlic and

a generous grind of fresh black pepper and about 1/8 teaspoon crushed red pepper flakes (feel free to add

more if you like things a little spicier!). Continue sauteing until the onions are almost completely cooked.

2. Add the white wine, and simmer until reduced, then add the crushed tomatoes and tomato paste, then

cover. Stir occasionally and simmer for 25 to 30 minutes or until the sauce is thickened and flavors are

well-combined.

3. While the sauce is simmering, boil the pasta in heavily salted water until it is cooked al dente. We like to

take a minute or two o  the suggested cooking time to ensure that the pasta isn't over-cooked. The pasta

will continue to cook to a perfect al dente during the next step.

4. Add the cooked pasta to the finished sauce. Toss in the butter, and about 1/2 to 1 cup of reserved pasta

water (as needed to thin), and stir until the noodles are well coated with the sauce.

5. Garnish with a healthy handful of cheese and chopped parsley! Buon Appetito!