Recipe

Papa Pasquales Pasta Amertriciana Recipe

Add Step-by-Step Photos	Mystic_river1 / All my dishes 1 month, 1 week ago This sauce was created in the Roman town of Amatrice. It is commonly served over thick, hollow-tube pasta called bucatini, however I serve it over almost any dried pasta, such as penne, spaghetti, or fusili. But bucatini is my favorite for this dish. Italian Food Forever.... More Prep:20m Cook:30m Servings:4	Mystic_rive
	tomatoes pancetta garlic onions red pepper evoo

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Ingredients

1 Medium Onion, Finely Chopped

2 Cloves of Garlic, Minced

4 Tablespoons Olive Oil

3 Slices of Bacon or Pancetta, Chopped into Small Pieces

1 (14oz) Can Chopped Tomatoes

Salt & Pepper

Red Pepper Flakes

1/4 Cup Chopped Fresh Parsley

1 Pound Dried Pasta

Fresh Grated Romano Cheese

Put the oil in a sauce pan with the onion and cook until translucent. Add the pancetta or bacon and cook for a few minutes more. Add the garlic and mix well. Add the tomatoes, salt, pepper and pepper flakes and simmer the sauce over low heat for about 30 minutes. Cook the pasta al dente, and mix with the sauce. Serve piping hot with a sprinkle of the fresh chopped parsley and the cheese.

Directions

Put the oil in a sauce pan with the onion and cook until translucent. Add the pancetta or bacon and cook for a few minutes more.

Add the garlic and mix well.

Add the tomatoes, salt, pepper and pepper flakes and simmer the sauce over low heat for about 30 minutes.

Cook the pasta al dente, and mix with the sauce.

Serve piping hot with a sprinkle of the fresh chopped parsley and the cheese.

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