Chef Hugh Acheson’s amatriciana sauce strikes the perfect balance of porky (from the pancetta) and spicy.
Slideshow:More Pancetta Recipes
5 ounces pancetta, finely chopped
1 small white onion, finely chopped
1 tablespoon chopped marjoram
1/2 teaspoon crushed red pepper
1 medium carrot, grated
One 28-ounce can whole plum tomatoes in juice, coarsely pureed
1 pound bucatini
1 tablespoon unsalted butter
How to Make It
In a medium saucepan, cook the pancetta over moderate heat until browned and crisp, about 6 minutes. Add the onion, marjoram and crushed red pepper and cook until the onion is softened, about 8 minutes. Add the carrot and tomatoes, season with salt and simmer over moderately low heat, stirring occasionally, until the sauce has thickened, about 40 minutes.
Meanwhile in a large pot of salted boiling water, cook the bucatini until al dente. Drain and transfer back to the pot. Stir the butter into the tomato sauce and add to the bucatini. Toss to coat, season with salt and serve.
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