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Amatriciana

By The Canadian Living Test Kitchen

Tested till perfect

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Amatriciana

This recipe makes 4 servings

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Ingredients

  • 8 oz pancetta or bacon, (in one piece)diced
  • 1 onion, chopped
  • 1/2 tsp hot pepper flakes
  • 1/4 tsp salt
  • 1/4 tsp pepper
  • 1 can (28 oz/796 mL) tomatoes, purée
  • 1/2 cup freshly grated parmesan cheese
  • 12 oz bucatini pasta or spaghetti
  • 1 tbsp 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.

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