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Bucatini with a Spicy Tomato Sauce
Bucatini all 'Amatriciana
Serves 4
1/2 medium yellow onion
4 tablespoons butter
1/4 teaspoon hot red pepper flakes
2 ounces pancetta, sliced 1/8 inch thick
2 pounds fresh tomatoes
Salt
1 pound bucatini (penne or maccheroni are also good)
1/2 cup freshly grated Parmigiano-Reggiano
2 tablespoons freshly grated Pecorino Romano
Fill a pot for the pasta with about 6 quarts of water, place over high heat, and bring to a boil.
Peel and finely chop the onion. Put 2 tablespoons of the butter and the hot red pepper flakes in a 12-inch skillet, add the chopped onions, and place over medium-high heat. Sauté until the onion turns a rich golden color, about 5 minutes.
While the onion is sautéing, cut the pancetta into narrow strips about 1 inch long. When the onion is done, add the pancetta and cook until it begins to brown, 1 to 2 minutes.
Peel the tomatoes and coarsely chop them. Add them to the pan and season with salt. Cook until the liquid they release has evaporated, 10 to 12 minutes.
When the tomatoes are about halfway done, add about 2 tablespoons salt to the boiling pasta water, add the bucatini, and stir until all the strands are submerged. Cook until al dente.
When the pasta is done, drain well and put it in a serving bowl with the two grated cheeses and the remaining 2 tablespoons butter. Stir vigorously until the sauce is creamy and thoroughly coats the pasta.
Serve at once.
This recipe may be reproduced with the following credit:
Recipe from THIRTY MINUTE PASTA: 100 Quick and Easy Recipes by Giuliano Hazan
(Stewart, Tabori & Chang, September 2009, $24.95/trade paperback original)
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