Shelly's Recipe

AMATRICIANA

Category: Pasta

1 medium onion, finely chopped
2 oz slab bacon or pancetta finely diced
3 T butter
2 - 14 1/2 oz (or 1 28 oz) can Italian plum tomatoes, crushed
1/2 chili pepper, broken into small pieces, or 1/4 t chili pepper flakes to taste
Salt and freshly ground black pepper
1/4 cup pecorino cheese
1 lb pasta, bucatini, penne or spaghetti, cooked al dente, drained
Pasta pot; saucepan or skillet (we use a large non-stick wok) large enough to fit all ingredients.

While pasta is cooking, melt butter in a large pan over medium heat. Saute the onion until transparent, about 5 minutes. Add the chili and pancetta and saute until onion is golden and the pancetta or bacon nice and crisp, about 8 to 10 minutes.

Set the pasta water to boil. Add tomatoes and cook over medium-high heat stirring occasionally, making sure sauce does not burn, about 15 minutes. Add salt to taste. Careful with the salt, as pancetta and or bacon are quite salty. You will also be adding the cheese, which is rather salty, too.

When pasta done, drain and pour into a warm serving bowl or directly into pan with the sauce, mix well adding grated cheese to taste and serve. Pass extra cheese at table.