Classic Italian Pasta Dish: Amatriciana

Amatriciana is a classic Italian pasta dish hailing from the town of Amatrice in the Lazio region. This hearty and flavorful dish features a tomato-based sauce with crispy pancetta, onions, and a hint of spice from red pepper flakes. It is traditionally served with bucatini pasta and topped with Pecorino Romano cheese. This recipe will guide you through the steps to create a delicious Amatriciana sauce that will transport you straight to Italy.

Ingredients

• 1 pound bucatini pasta
• 4 ounces pancetta, diced
• 1 small onion, chopped
• 2 cloves garlic, minced
• 1/2 teaspoon red pepper flakes
• 1 can (28 ounces) crushed tomatoes
• 1/4 cup grated Pecorino Romano cheese
• Salt and black pepper to taste

Directions

1. Bring a large pot of salted water to a boil. Cook the bucatini pasta according to package instructions until al dente. Drain and set aside.
2. In a large skillet, cook the diced pancetta over medium heat until crispy. Remove the pancetta from the pan and set aside, leaving the rendered fat in the pan.
3. Add the chopped onion to the skillet with the rendered fat and cook until translucent, about 5 minutes. Add the minced garlic and red pepper flakes and cook for an additional minute.
4. Pour in the crushed tomatoes and stir to combine. Simmer the sauce over medium-low heat for 15-20 minutes, allowing the flavors to meld together.
5. Season the sauce with salt and black pepper to taste. Add the cooked pancetta back into the skillet and stir to combine.
6. Add the cooked bucatini pasta to the skillet and toss until it is well coated with the sauce.
7. Serve the Amatriciana pasta hot, topped with grated Pecorino Romano cheese. Enjoy!

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