We all need a roster of super easy pasta dishes to whip up any night of the week. This bucatini all’amatriciana recipe is one of my favorites because it is a welcome departure from spaghetti and meatballs and is a total snap to make. In just three steps you can have the pancetta cooked, a thick sauce made, and a piping hot plate of pasta on the table. For extra heat add some crushed red pepper. Otherwise, omit it and keep it simple. To round out your meal serve up a crispy salad on the side, and dinner is ready in under half an hour!
Forget boring spaghetti & whip this bucatini up any night of the week!
- bucatini (substitute linguini if you can't find it): 1 pound
- pancetta, finely diced: 5 ounces
- yellow onion, finely diced: ½ an onion
- garlic cloves, finely diced: 2
- crushed tomatoes with juices: 28 ounces
- kosher salt: 1 teaspoon
- freshly cracked black pepper: 1 teaspoon
Step 1: Bring a large pot of salted water to a boil and cook pasta according to package directions.
Step 2: In a large skillet warm the olive oil over medium heat. Add the pancetta and saute until crispy, about 5 minutes. Remove from the pan with a slotted spoon and place on a plate covered with a paper towel.
Step 3: Add the onion and cook until translucent, about 6 minutes. Add the garlic and red pepper and saute for 30 seconds.
Step 4: Pour in the tomatoes with their juices and add the salt and pepper. Add the reserved pancetta back to the pan. Simmer over medium-low heat until sauce is thickened slightly, about 10 minutes. Toss with fresh pasta and serve.
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