Bucatini, Amatrice Style
|Pancetta slice/Bacon slices||16 Ounce, chopped (4 Slices, 4 Ounce Each)|
|Onion||1 Medium, chopped|
|Crushed red pepper flakes||1⁄2 Teaspoon|
|Canned pear shaped tomatoes||14 1⁄2 Ounce (1 Can)|
|Garlic||1 Clove (5 gm), minced or pressed|
|Dry white wine||1⁄3 Cup (5.33 tbs)|
|Chopped parsley||2 Tablespoon|
|Bucatini/Other dry pasta strands||8 Ounce|
|Grated parmesan cheese||1⁄4 Cup (4 tbs)|
Cook pancetta in a wide frying pan over medium-high heat until crisp (about 5 minutes), stirring.
Lift out with a slotted spoon, drain, and set aside.
Add onion and pepper flakes to drippings in pan.
Cook, stirring, until onion is soft (about 5 minutes).
Cut up tomatoes; add tomatoes and their liquid, garlic, wine, and parsley to pan.
Bring to a boil; then reduce heat and simmer until slightly thickened (about 10 minutes), stirring occasionally.
Meanwhile, in a 5- to 6-quart pan, cook bucatini in about 3 quarts boiling water until just tender to bite (about 10 minutes).
Drain well and place in a warm bowl.
Mix pancetta into sauce; spoon over pasta.
Mix well, using 2 forks.
Divide between 2 warm plates; offer cheese to add to taste.