Week 2 of 52 in 2010...

Bucatini all'Amatriciana

Rachel Ray

Top 30 Comfort Food 30 Minute Meals

EVOO-- 2 turns around the pan

1/2 lb pancetta, chopped

2 onions, chopped

6-8 cloves garlic, chopped

1 tsp crushed red pepper flakes

1 28oz can of crushed tomatoes

2 16oz cans of fire roasted diced tomatoes

Chopped fresh flat leaf parsley

Fresh ground salt and pepper

2 lbs of bucatini

Grated parmigiano reggiano for the table

Bring a large pot of water to boil for the pasta.

Heat a large deep pot over medium high heat. Add the EVOO and pancetta. Cook 2-3 minutes before adding the onions, garlic, and red pepper flakes. Cook for another 7-8 minutes...onions should be translucent. Add tomatoes and parsley. Season with salt and pepper. Simmer till ready to serve.

Cook pasta to desired doneness.

Notes:

--I added the fire roasted tomatoes. Any time I make something calling for crushed tomatoes I also add fire roasted diced tomatoes. Drain them for this sauce since you have the crushed tomatoes. They add great flavor to this sauce!

--I couldn't find any Bucatini but our Kroger did have Perciatelli. Both are a hollow spaghetti...Perciatelli is just a tad thicker. Honestly, I liked it more than regular spaghetti.

--This recipe is doubled. I made a huge batch froze half and stashed the other pound of pasta for next time. I love doing 2 for 1 meals. They make life so much easier when you have an unforeseeable crazy day!

--We really, really enjoyed this recipe! AG was quite a fan and won a one way ticket to the bath tub afterwards. :)