Recipe - Bucatini With Amatriciana Sauce

12 ounce Packaged Bucatini
2 ounce Bacon
2 ounce Smoked bacon
1 Onion
2 Chilies
1 tablespoon Romano cheese
2 tablespoon Olive oil
1 ounce Butter
14 One half ounce Peeled tomatoes
Salt

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.

Source: TASTY AND EASY RECIPES OF MEDITERRANEAN DIET

This is one of the most famous dishes of the Italian cuisine. The
traditional recipe is by the sheperds of Abruzzo. Its name comes from a
small town, named Amatrice, from which it came to conquer the tables of
Italy and of the gourmets of the world.

Time required: 30 minutes Recommended wine: a light, tasty red (Aglianico
del Vulture or Piedirosso), served at room temperature. 4 servings.

1. Peel and finely slice the onion. Cut the bacon and the smoked bacon into
small pieces. In a saucepan combine onion, bacon and smoked bacon with
olive oil and butter.

2. Fry slightly over low heat till onions have dried up and bacon got
crisp.

3. Add drained tomatoes and crush them with a fork. Add chili and salt.

4. Cook the sauce over medium heat for 20 minutes.

5. Meanwhile, in a large (5 quart) stockpot bring the water to boiling,
then add salt and cook the Pasta "al dente" according to the package
directions.

6. Drain the Pasta in a colander and put it into the saucepan; add the
romano cheese and toss till bucatini is well coated.

7. Serve immediately. Sprinkle each serving with grated Romano cheese.

CHILEHEADS DIGEST V3 #005

From the ChileHeads recipe list. Downloaded from Glen's MM Recipe
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