Bucatini all' Amatriciani

cooking pancetta and onion



bon appetit



adapted from Sophia Loren's Recipes & Memories

This is a sauce that comes from Amatrice, a little mountain town not far from Rome. The preferred pasta for this bucatini - thick spaghetti with holes through the centre. But if that is not available, a thick spaghetti will do.

for 6 servings

6 tablespoons olive oil
2 ounces pancetta or bacon, diced
3 onions, thinly sliced
half of a fesh or dried chile pepper, minced or crushed (I put the whole chile in )
1 pound fresh or good quality canned peeled tomatoes, crushed
6 large or 8 medium basil leaves
salt
freshly grated pecorino cheese
bucatini or thick spaghetti (I was hungry today so I cooked 100g pasta for each person)


Place oil in a skillet over medium heat, add pancetta and onions. When the onions begins to turn golden, add the chile pepper, tomatoes, basil, and a pinch of salt. Cook the sauce for 15 minutes, until the flavours are nicely combined.

Meanwhile, cook the pasta until just al dente; drain. Toss the pasta with the sauce and sprinkle generously with cheese.