Bucatini all’Amatriciana

Name: Bucatini all’Amatriciana
Total time: 45 min
Ingredients: 1 tablespoon extra virgin olive oil; 1 medium onion, sliced thin; 3 cloves garlic, sliced; 1/4 pound guanciale, in 1-inch slivers 1/4 -inch thick; 3 cups canned San Marzano tomatoes (about a 28-ounce can); 1/2 teaspoon red chile flakes, or to taste; Salt; 1/4 cup grated aged pecorino cheese, more for serving; 1 pound bucatini

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Total: 45 minutes

Servings: 5

Cost: $5.57 /serving

Author : Florence Fabricant

Ingredients

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1 tablespoon extra virgin olive oil1 medium onion, sliced thin3 cloves garlic, sliced1/4 pound guanciale, in 1-inch slivers 1/4 -inch thick3 cups canned San Marzano tomatoes (about a 28-ounce can)1/2 teaspoon red chile flakes, or to tasteSalt1/4 cup grated aged pecorino cheese, more for serving1 pound bucatini

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Instructions

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Step 1

Heat oil in a 12-inch skillet. Add onion and garlic, and sauté over medium heat until transparent. Add guanciale and sauté until barely beginning to brown.

Step 2

Break up tomatoes and add. Cook about 15 minutes, crushing tomatoes with a spoon, until sauce has become somewhat concentrated and homogenized. Season with chili and salt and stir in 1 tablespoon cheese. Remove from heat.

Step 3

Bring a large pot of salted water to a boil, add bucatini and cook until al dente, about 9 minutes. Drain and transfer to skillet. Gently reheat contents of skillet, folding pasta and tomato sauce together until they are heated through and pasta is well-coated, about 5 minutes. Fold in remaining cheese. Check seasoning and serve with more cheese on the side.