Bucatini all’Amatriciana (Bucatini with Tomatoes, Bacon, and Onion)

April 29, 2013Posted in:

Bucatini all’Amatriciana
Bucatini with Tomatoes, Bacon, and Onion
Serves 4 as an appetizer

1 tablespoon extra-virgin olive oil
2 teaspoons finely chopped garlic
⅛- ¼ teaspoon crushed red pepper flakes
⅔ cup chopped red onion
2 teaspoons chopped fresh rosemary
2 teaspoons chopped fresh sage
5 ounces pancetta, chopped
2 slices prosciutto, chopped
⅓ cup white wine
1 (28-ounce) can Italian tomatoes
1 ½ tablespoons salt, plus extra to taste
Fresh ground black pepper, to taste
3 quarts water
½ pound bucatini
4 tablespoons freshly grated pecorino romano cheese

Put the oil, the garlic, red pepper flakes, and onion in a large saucepan and saute over medium heat until the garlic starts to color, about 5 minutes. Lower the heat, add the rosemary and sage, and continue cooking until the onion softens, another 3 to 5 minutes. Then add the pancetta and the prosciutto. Cook, stirring occasionally, until the meat is translucent, about 7 minutes. Stir in the white wine and let it reduce completely, another 2 minutes, then add the tomatoes and salt and pepper to taste. When the sauce starts to boil, lower it to a simmer and cook it uncovered for 30 to 40 minutes.

In a large pot, bring the water to a boil and add the 1 ½ tablespoons of salt and the bucatini. When the pasta is al dente, drain it and toss it with the Amatriciana sauce and the grated Pecorino Romano. Serve immediately.