Bucatini all'Amatriciana

Name: Bucatini all'Amatriciana
Yield: Serves 4
Cuisine: Italian
Ingredients: 1 pound, bucatini; ½ teaspoon, table salt, plus salt for cooking pasta; 4 ounces, guanciale; 2 tablespoons, extra-virgin olive oil; ½ , small onion, sliced thin; ½ teaspoon, red pepper flakes; ¼ cup, red wine; 1 (28-ounce) can, whole peeled tomatoes, crushed by hand; 1 ounce, Pecorino Romano cheese, grated (½ cup), plus extra for serving

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Appears in Cook's Country August/September 2021

This guanciale-studded tomato pasta is the perfect pick-me-up on a weeknight.

SERVES4

TIME45 minutes

WHY THIS RECIPE WORKS

Rendered fat from guanciale (cured pork jowl) imbued the sauce with succulent, meaty savoriness. Canned whole tomatoes are processed less than other types of canned tomatoes and therefore taste fresher; we crushed them by hand for a rustic,...

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