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
- 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.