BUCATINI ALL’AMATRICIANA
THIS IS ROME’S MOST FAMOUS PASTA DISH. WHEN THE MEN OF AMATRICE IN ABRUZZI CAME TO ROME TO WORK AS CHEFS, THIS IS THE DISH THEY BROUGHT WITH THEM. IT IS PREPARED IN AMATRICE FOR THE LOCAL FAIR HELD ON THE SUNDAY AFTER THE AUGUST PUBLIC HOLIDAY.

1 tablespoon olive oil
5 oz. pancetta, in 2 thick slices
1 small onion, finely chopped
2 garlic cloves, crushed
3/4 teaspoon dried red chile flakes
20 oz. canned tomatoes, diced
3/4 lb. Bucatini
2 tablespoons finely chopped parsley

HEAT the oil in a large saucepan. Trim the fat from the pancetta and add the fat to the pan. Cook the pancetta fat over medium-high heat until it is crisp to extract the liquid fat, then discard the rinds. Dice the pancetta, add to the saucepan and cook until lightly browned. ADD the onion and fry gently for about 6 minutes, or until soft. Add the garlic and chile flakes and grated Parmesan cook, stirring, for 15—20 seconds then stir in the tomatoes. Season with salt and pepper. SIMMER the sauce for about 15 minutes, or until it thickens and darkens.

MEANWHILE, cook the pasta in a large saucepan of boiling salted water until a! dente. Stir the parsley into the sauce, drain the pasta, toss together well and serve with Parmesan.

SERVES 4