bucatini all'amatriciana

There's seriously nothing better than a spicy pasta in my book. If you follow the blog, you've seen it pop up pretty often. No one does spicy pasta better than the Romans, and last night I tried an easy recipe for one of the quintessential roman sauce - amatriciana. Here's what you'll need:

• 2 tablespoons extra-virgin olive oil
• 4 ounces thinly sliced guanciale (or pancetta ... or prosciutto ... or just bacon if you can't find any of those)
• 1/2 teaspoon red pepper flakes
• 1/2 teaspoon black pepper
• 3/4 cup minced onion
• 2 cloves minced garlic
• 1 28 ounce can peeled tomatoes
• 12 ounces dried bucatini (spaghetti will totally work as well)
• 1/4 cup finely grated Pecorino

Heat the oil in a large heavy skillet over medium heat. Add the guanciale (or whatever) and sauté until crisp and golden, about 4 minutes. Add the pepper flakes and black pepper; stir for 10 seconds. Add the onion and garlic and cook, stirring often, until soft, for about 8 minutes. Add the tomatoes and reduce the heat to low, stirring occasionally, until sauce thickens, 15-20 minutes.

Meanwhile, bring a large pot of water to a boil. Season with salt; add the pasta and cook, stirring occasionally, until just before al dente. Drain and add the pasta to the sauce in skillet and toss vigorously with tongs to coat. Cook until the sauce coats the pasta and the pasta is al dente, about 2 more minutes. Stir in cheese and serve.

Bon chappétit!