Bucatini With Tomato, Pancetta And Onion Sauce All’Amatriciana
|Olive oil||2 Tablespoon|
|Pancetta/Lightly smoked lean slab bacon||1⁄2 Pound, cut into1/2-inch cubes|
|Onion||1 Medium, finely chopped to make about 1 cup|
|Canned diced tomatoes in juice||3 Cup (48 tbs) (Sterile Pack, With The Liquid)|
|Freshly ground black pepper||To Taste|
|Bucatini/Perciatelli / penne pasta||1 Pound|
|Freshly grated pecorino romano||1 Tablespoon|
Heat the olive oil in a wide saucepan over medium heat. Add the pancetta and cook, stirring, until lightly browned on all sides, about 6 minutes. Add the onion and stir until softened and starting to pick up the color from the bottom of the pan, a minute or two. Pour in the tomatoes and bring to a boil. Lower the heat to simmering and cook until the onion is tender, about 10 minutes. Season with salt and pepper.
Meanwhile, bring a large pot of salted water to a boil. Stir in the pasta and cook until al dente.
Reserve about a cup of the pasta cooking liquid. Drain the pasta, return it to the pot and add the sauce. Stir to coat the pasta with sauce, adding some of the reserved cooking liquid if necessary to help the sauce coat the pasta. Remove from the heat, stir in a handful of Pecorino and scrape the pasta into a serving bowl. Pass additional grated Pecorino at the table.
Excerpted from Vegetable Love by Barbara Kafka (Artisan Books) Copyright 2005. To see more recipes from Vegetable Love you can purchase the book at www.artisanbooks.com.