1 dried chili pepper crumbled or freshly ground black pepper
1 pound bucatini or linguine
1/2 cup freshly grated Pecorino Romano
Heat the olive oil in a heavy saucepan and add the pancetta. Cook over low heat until it takes on a little color without burning. Stir in the onion and sauté until wilted and golden, then add the tomatoes, salt, and the chili or ground black pepper. Cook over moderately high heat until the sauce reduces, about 20 minutes.
Meanwhile, bring a large pot of water to a boil. Add the bucatini and a little salt and cook until al dente; drain. Toss with the amatriciana sauce, transfer to a heated serving dish, and sprinkle with the Pecorino. Serve hot. Serves 4
*DISCLAIMER*: The information contained in or provided through this site section is intended for general consumer understanding and education only and is not intended to be and is not a substitute for professional advice. Use of this site section and any information contained on or provided through this site section is at your own risk and any information contained on or provided through this site section is provided on an "as is" basis without any representations or warranties.