Bucatini all'Amatriciana (the long macaroni recipe!)

Yum-O! We recently prepared this for a dinner party for six. A delicious meal sure to impress and easy to make (and makes the house smell like your favorite little Italian joint!). It comes out spicy, so be true to the recipe for taste. Enjoy!

Ingredients

• 2 tblsp EVOO
• 1/4 pound (5 slices) pancetta sliced (find in the fresh deli area)'
• 1 medium onion, chopped
• 4 to 6 cloves of garlic, chopped
• 1 tsp crushed red pepper flakes
• 1 can (28 ounces) crushed tomatoes
• 2 tblsp chopped Italian flat-leaf parsley (a handful)
• Salt and freshly ground black pepper, to taste
• 1 pd bucatini (hollow pasta, spaghetti length, often called "long macaroni)
• Fresh grated parmesan for passing at the table

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

Cook pasta al dente (about 10 minutes). Drain and toss with sauce. Serve with fresh parmesan at table and crusty bread for "mopping." Yum-O!