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. I made this dish for our first dinner at our farmhouse in Umbria with some nice pancetta I found at the local grocery store. If you cannot find pancetta, bacon will work just fine instead!
Deborah Mele 2011
This sauce was created in the Roman town of Amatrice, and is is commonly served over thick, hollow-tube pasta called bucatini.
- 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.