Chef Marco Monnanni shows us how it’s done…

THIS IS A POPULAR SPICY ROMAN DISH MADE FAMOUS IN THE SMALL TOWN OF AMATRICE ABOUT 100 MILES FROM ROME.

• 1 POUND BUCATINI PASTA
• ¾ POUND SLICED PANCETTA
• 1 RED ONION, THICKLY SLICED
• 1 ½ TEASPOONS DRIED RED PEPPER FLAKES
• COURSE SALT & FRESHLY GROUND BLACK PEPPER TO TASTE
• 1 ½ CUPS TOMATO SAUCE
• 1 BUNCH FLAT LEAF PARSLEY, LEAVES ONLY, COURSELY CHOPPED
• PECORINO ROMANO, GRATED
• COOK THE BUCATINI IN SALTED BOILING WATER ACCORDING TO THE PACKAGE
• DIRECTIONS, UNTIL AL DENTE.

PLACE THE PANCETTA IN A MEDIUM SAUTE’ PAN. COOK IT SLOWLY OVER A MEDIUM/LOW HEAT UNTIL THE FAT HAS BEEN RENDERED FROM THE MEAT. ADD THE RED ONION SLICES AND THE RED PEPPER FLAKES, COOKING OVER A MEDIUM/HIGH HEAT UNTIL TENDER AND SLIGHTLY GOLDEN, ABOUT 5 MINUTES. ADD THE TOMATO SAUCE, SEASON WITH SALT AND PEPPER AND SIMMER ABOUT 5 MINUTES .

DRAIN THE PASTA. ADD THE PASTA TO THE SAUCE IN THE PAN. ADD THE CHOPPED PARSLEY, TOSSING IT WELL.

SERVE IN PASTA BOWLS WITH PECORINO ROMANO CHEESE GRATED ON TOP.

SERVES 4