Bucatini all'Amatriciana

Hollow bucatini in a spicy tomato sauce built on rendered guanciale, red onion, and Pecorino Romano.

Ingredients

• 1 pound bucatini
• 1/4 cup extra-virgin olive oil
• 6 ounces guanciale or pancetta, cut into 1/4-inch dice
• 1 medium red onion, thinly sliced
• 1 tablespoon hot red pepper flakes
• 1 cup dry white wine
• 2 cups Basic Tomato Sauce or crushed San Marzano tomatoes
• 1/2 cup freshly grated Pecorino Romano, plus more for serving
• Kosher salt and freshly ground black pepper

Directions

Bring 6 quarts of salted water to a boil.

1. In a large saute pan, heat the olive oil over medium heat and cook the guanciale until crisp and the fat is rendered, about 6 minutes.
2. Add the onion and red pepper flakes and cook until softened, about 5 minutes. Pour in the wine and simmer until reduced by half.
3. Add the tomato sauce and simmer gently for 15 minutes; season with salt and pepper.
4. Cook the bucatini until al dente, drain, and toss into the sauce over high heat for 1 minute.
5. Remove from the heat, stir in the Pecorino, and serve with additional cheese.

Notes

Mario Batali’s rendition of the Roman/Amatrice classic from Molto Italiano.