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Recipe from: dicentra
This pasta dish is said to come from the town of Amatrice, just north of Rome.
6 tablespoons olive oil
½ cup chopped onion
6 slices bacon, minced
2 14 ounce cans whole tomatoes, drained
1 pinch red pepper flakes
12 ounces bucatini pasta
grated romano cheese
Heat oil in a large skillet; add onion; sauté over low heat, stirring until golden. Add bacon, sauté, stirring for 2 minutes. Squeeze juice and seeds from tomatoes; chop and add to skillet; cook, stirring over medium heat, until softened and sauce is slightly thickened, about 15 minutes. Add red pepper flakes and salt to taste.
Meanwhile cook the pasta in plenty of salted boiling water.
Drain pasta. Toss with sauce. Serve sprinkled with cheese.