Perciatelli all'Amatriciana

1. 1

   Bring a large pot of lightly salted water to a boil for the pasta.

2. 2

   Meanwhile, heat oil in a large, deep skillet over medium heat; add onion, pancetta, and red pepper flakes.

3. 3

   Saute 10 minutes or until onion and pancetta are golden.

4. 4

   Pour in wine and bring to a boil; stir in tomatoes and salt.

5. 5

   Bring sauce to a boil, lower heat, and simmer, stirring occasionally, 20 minutes.

6. 6

   When sauce has simmered for 10 minutes, add pasta to the boiling water and cook, stirring frequently, until tender yet firm to the bite (al dente), about 10 minutes.

7. 7

   Reserve 1/2 cup of the pasta cooking water.

8. 8

   Drain pasta; add to sauce in skillet and toss over medium heat 1 minute until pasta is well coated.

9. 9

   Remove from heat; stir in cheese and reserved cooking water and toss well.

10. 10

    Serve immediately with extra cheese.

* Per serving · 4 servings · Values may vary.

No additional tips available.