Bucatini All'Amatriciana - Easy

• portions: 6 servings
• temps actif: 10 minutes
• temps total: 30 minutes

Ingrédients

1/4 pound pancetta (diced small (see recipe note #1 for easy homemade pancetta recipe)

1 tablespoon olive oil

1 onion (sliced into thin slivers)

4 cloves garlic (thinly sliced)

28-ounce can whole tomatoes (with juice (recipe note #2)

1/2 teaspoon red chili flakes (or more)

salt and freshly ground black pepper

1 pound dry bucatini pasta (or spaghetti)

2 ounces Pecorino Romano (or Parmesan, grated)

1/4 cup Italian parsley (finely chopped)

Instructions

Cook and stir pancetta in a large skillet over medium heat until brown. Remove from heat and transfer pancetta to a paper towel. Pour off most or all of the fat from the skillet, but no need to wash it.

Return skillet to stove over medium heat; add olive oil, onion and garlic. Cook and stir until onion is translucent. Add tomatoes, red chili flakes and pancetta; cook and stir, crushing tomatoes with the spoon. Simmer, stirring occasionally for 15 minutes or until sauce has thickened.

Meanwhile, bring a large pot of salted water to boil. Cook bucatini according to package directions and drain, reserving 1 cup of cooking liquid.

Add cooked pasta to sauce; cook and stir until thoroughly combined and heated through, adding reserved cooking liquid as needed to loosen the sauce. Season to taste with salt and pepper. Transfer to serving platter and sprinkle grated pecorino and parsley over the top. Serve.

Nutrition

• Calories: 754 kcal
• Lipides Totaux: 16 g
• Lipides Saturés: 5 g
• Cholestérol: 22 mg
• Sodium: 2991 mg
• Glucides Totaux: 136 g
• Fibres Diététiques: 22 g
• Sucres Totaux: 49 g
• Protéines: 31 g