BUCATINI ALL'AMATRICIANA

Ok, by the title of this, it sounds complicated but its sooo simple and wonderfully good!

YOU'LL NEED:
(serves 4)
- Olive Oil (extra virgin of course)
- 8 oz pancetta
- 2 large yellow onions
- 1/2 teaspoon crushed red pepper flakes
- salt
- 2 (28 ounce) cans of San Marzano tomatoes (passed in the food mill)
- 1 pound bucatini pasta
- 1/2 cup grated parmesan cheese plus a bit more...

PREPARATION:
- Coat a large saucepan with olive oil. Add the pancetta and saute' over low heat, cook until brown and crispy and has lost most of the fat. Remove and put aside 1/3 for garnishing later on.
- Bring the pan to medium heat and then add in the sliced onions and the red pepper flakes. Season with salt to taste.
- Cook the onions until they are soft and translucent and just starting to golden.
- Add the tomatoes and bring to a low boil and then reduce the heat to simmer for about 45 minutes.
- Bring a large pot of salted (and oiled with a tablespoon of olive oil)to boil on high heat.
- Add the pasta and cook until al dente (or about until 1 minute before the instructions say)
- Drain the pasta from the water and add to the pot of sauce, stir to coat with the sauce. One should ALWAYS prepare fresh pasta in this manner: by cooking the pasta until its al dente, then add it to the sauce as the pasta will absorb the flavor of the sauce and it will be that much better! and cook the pasta in the sauce for a minute or so and then drizzle with a bit of olive oil. Toss to coat and serve in low bowls with a good amount of parmesan cheese on top.

ENJOY !