Amatriciana
Servings: 4
Ingredients:
-
8 oz (250 g) pancetta or bacon (in one piece), diced
1 onion, chopped
1/2 tsp (2 mL) hot pepper flakes
1/4 tsp (1 mL) each salt and pepper
1 can (28 oz/796 mL) tomatoes, pur?
1/2 cup (125 mL) freshly grated parmesan cheese
12 oz (375 g) bucatini or spaghetti
1 tbsp (15 mL) chopped fresh parsley
Preparation:
In large skillet, cook pancetta over medium-low heat for about 8 minutes or until crisp; transfer to plate.
Pour off all but 1 tablespoon (15 mL) fat from skillet. Add onion, hot pepper flakes, salt and pepper; cook, stirring occasionally, for 3 minutes.
Pour in tomatoes; return pancetta to skillet and bring to boil. Reduce heat and simmer for about 10 minutes or until thickened. Stir in half of the Parmesan.
Meanwhile, in large pot of boiling salted water, cook bucatini for 8 to 10 minutes or until tender but firm; drain well. Toss with sauce; sprinkle with remaining Parmesan and parsley.
Tags:
Main Course; Meat-Pork; Vegetables; Pasta/Noodles; Cheese/Other Dairy; Skillet;
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