Amatriciana Recipe

1. 1

   In large skillet, cook pancetta over medium-low heat for about 8 min or possibly till crisp; transfer to plate.

2. 2

   Pour off all but 1 Tbsp.

3. 3

   (15 mL) fat from skillet.

4. 4

   Add in onion, warm pepper flakes, salt and pepper; cook, stirring occasionally, for 3 min.

5. 5

   Pour in tomatoes; return pancetta to skillet and bring to boil.

6. 6

   Reduce heat and simmer for about 10 min or possibly till thickened.

7. 7

   Stir in half of the Parmesan.

8. 8

   Meanwhile, in large pot of boiling salted water, cook bucatini for 8 to 10 min or possibly till tender but hard; drain well.

9. 9

   Toss with sauce; sprinkle with remaining Parmesan and parsley.

* Per serving · 4 servings · Values may vary.

No additional tips available.