BUCATINI AMATRICIANA


SERVES 4

12 OZ. BUCATINI PASTA
8 OZ.  FRESH TOMATO SAUCE
2 OZ. SHREDDED PECORINO CHEESE
4 OZ. PANCETTA
4 OZ. JULIENNE SLICED YELLOW ONION
1 BAY LEAF
4 LEAVES FRESH BASIL
1 ½ OLIVE OIL
6 OZ. WHITE WINE
SALT TO TASTE
DRY HOT PEPPER FLAKES TO TASTE

SAUTE THIN STRIPS OF PANCETTA IN OLIVE OIL UNTIL HEATED THRU, BUT NOT CRISPY.  ADD ONION TO PANCETTA AND SAUTE UNTIL JUST TRANSLUCENT.  ADD WINE AND SIMMER 1 MINUTE.  ADD TOMATO SAUCE, BAY LEAF, BASIL AND PEPPER FLAKES AND SIMMER FOR 5 MINUTES.

REMEMBER WHEN ADDING YOUR PEPPER FLAKES TO ADD A PINCH AT A TIME.  LET SIMMER 1 MINUTE AND THEN TASTE TEST FOR PICANTE.  YOU CAN ALWAYS ADD MORE PEPPER FLAKES.....BUT ONCE IN THE SAUCE YOU CANNOT DILUTE IN ANY WAY TO ADJUST IF IT’S TOO CHILI FLAKE HOT.  ALSO, AS SAUCE SIMMERS THE CHILI’S GET A BIT HOTTER.

BOIL PASTA AL DENTE IN SALTED WATER.  STRAIN ALL LIQUID FROM PASTA AND ADD TO THE SAUCE PAN WITH THE SAUCE.  TOSS WELL. 

SERVE WITH SHREDDED PECORINO CHEESE.
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REMEMBER THAT THE “TOMATO” SAUCE IS NOT