Recipe - Bucatini Allamatriciana

1 (large) clove; minced
1 md Onion; finely chopped
2 ounce Pancetta or slab bacon;
finely minced
3 tablespoon Extravirgin olive oil
1 One half pound Tomatoes; preferably plum
tomatoes; peeled, seeded
and chopped; or
1 cn (16oz) Italian Plum
tomatoes with their juice;
chopped
Salt and freshly ground
black pepper to taste
1 pound Bucatini or other short
thick pasta
6 qt Water
Freshly grated cheese;
preferably Pecorino Romano

Date: Tue, 4 Jun 1996 17:08:25 0400 (EDT)

From: Ray Orosz a004075t@bcfreenet.seflin.lib.fl.us
For now, here you have three recipes shamelessly swiped from the web.

ll'amatriciana, with little pieces of cured pork in the sauce, comes from
the Abruzzese town of Amatrice. So do many of the hosts of the old Roman
trattorias, osterias, and tavole calde, which has made it a popular pasta
in Rome. Bucatini are fat, hollow spaghetti.

You don't have to make this with bucatiniother suitable pasta shapes
include rigatoni, penne, and ziti.

In a saucepan over medium heat, gently saute the garlic, onion, and
pancetta in the oil, stirring occasionally, until the meat renders a little
fat and the vegetables just begin to brownabout 5 to 10 minutes. Add the
tomatoes and stir to mix. Cook the tomatoes for about 5 minutes, and when
they start to give off their juice, lower the heat and simmer, stirring
occasionally, until the sauce is dense, about 20 minutes. Add salt and
pepper.

Meanwhile, cook the pasta in lightly salted water. Drain it, turn it into a
warmed serving bowl, and pour the sauce over it. Serve immediately, passing
the grated cheese. Makes 6 servings.

Nutritional Data, per portion

Calories 444 Carbohydrate 64g Saturated Fat 3g

Protein 13g Sodium 391mg Monounsaturated

Fat 15g Cholesterol 11mg Fat 8g

From: THE MEDITERRANEAN DIET COOKBOOK by Nancy Harmon Jenkins

CHILEHEADS DIGEST V3 #005

From the ChileHeads recipe list. Downloaded from Glen's MM Recipe
Archive, http://www.erols.com/hosey.