Bucatini all’Americana

Jessica Munk

2 TB EVOO (extra-virgin olive oil)

4 or 5 slices of pancetta, chopped (bacon will work too)

1 medium onion, chopped

4-6 cloves of garlic, chopped

½ -1 tsp crushed red pepper flakes (depending on how spicy you like)

1 can (28 oz) crushed tomatoes

2 TB chopped fresh parsley (2 tsp dried parsley)

Salt and pepper to taste

1 pound bucatini (hollow spaghetti)

Grated parmesan cheese to pass at the table

Bring large pot of water to boil.

Heat a large deep skillet over medium-high heat. Add EVOO and pancetta or bacon. Cook pancetta for 2-3 mins, then add onions, garlic, and red pepper flakes. Cook till onions are translucent 7-8 mins. Add tomatoes and parsley. Season with salt and pepper. Simmer over low heat until read to serve.

When water is boiling add salt, about a tablespoon (so it tastes a little like sea water). Boil pasta to al dente about 10 mins., drain and toss pasta with sauce, then top with parmesan cheese. Print Recipe