Gallucci's :: Recipes

Bucatini all'Amatriciana
( YIELD: 4 )

I N G R E D I E N T S

Olive oil 2 tblsp

Pancetta- chopped Quarter pound

Small yellow onion- chopped 1

Cloves of garlic- chopped 2

28 oz can of imported Italian tomatoes 1

Salt and pepper To taste

Dececco Bucatini pasta 1 pound

Grated Pecorino Romano cheese 1 cup

1 Heat olive oil in large saucepan over medium heat. Add the pancetta and cook- stirring often- until golden brown- about 10 minutes. Add the onion and saute until translucent- about 5 minutes. Add the garlic and saute until golden about 1 minute longer.

2 Crush tomatoes and add with juices to pan. Add salt and pepper and a little water. Bring to a simmer and cook uncovered- stirring occasionally- until the sauce thickens- about 15 to 20 minutes.

3 While the sauce is cooking- bring a large pot of water to a boil. Add 1 tablespoon of salt and the bucatini. Cook uncovered over high heat until al dente.

4 Drain the pasta- then add the pasta and 1-4 cup of the Pecorino Pomano to the sauce in the saucepan and toss well. Transfer to warm serving plates and serve immediately- with the remaining Pecorino Romano on the side.

I N G R E D I E N T S
Olive oil	2 tblsp
Pancetta- chopped	Quarter pound
Small yellow onion- chopped	1
Cloves of garlic- chopped	2
28 oz can of imported Italian tomatoes	1
Salt and pepper	To taste
Dececco Bucatini pasta	1 pound
Grated Pecorino Romano cheese	1 cup

1	Heat olive oil in large saucepan over medium heat. Add the pancetta and cook- stirring often- until golden brown- about 10 minutes. Add the onion and saute until translucent- about 5 minutes. Add the garlic and saute until golden about 1 minute longer.
2	Crush tomatoes and add with juices to pan. Add salt and pepper and a little water. Bring to a simmer and cook uncovered- stirring occasionally- until the sauce thickens- about 15 to 20 minutes.
3	While the sauce is cooking- bring a large pot of water to a boil. Add 1 tablespoon of salt and the bucatini. Cook uncovered over high heat until al dente.
4	Drain the pasta- then add the pasta and 1-4 cup of the Pecorino Pomano to the sauce in the saucepan and toss well. Transfer to warm serving plates and serve immediately- with the remaining Pecorino Romano on the side.