"He who distinguishes the true savor of his food can never be a glutton; he who does not cannot be otherwise."--Henry David Thoreau

Adam Krawchick’s Bucatini Amatriciana Recipe

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This recipe for Adam Krawchick’s Bucatini Amatriciana, by , is from The Neenan Guide to Food, Family and Fun, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Adam Krawchick
Added: Tuesday, January 15, 2008

Category:
Category:

Ingredients:  
Ingredients:  
1 lb. Bucatini pasta
1 large onion, finely chopped
1 tablespoon crushed red pepper
4 tablespoons of butter
1/2 lb. Pancetta, diced
1 28 oz.can Crushed Italian Plum Tomatoes

Directions:
Directions:
Sautee the onion in the butter until translucent. Then add the pancetta and crushed red pepper, and sautee with the onion on medium high heat for about 10 minutes, until the onions and pancetta are golden brown. Add the tomatoes and cook over medium heat until thickened, about 15 minutes. In the meantime, cook pasta according to package directions until al dente, then add that to the sauce. Serve immediately, passing shredded pecorino romano at the table.

Number Of Servings:
Number Of Servings:
6-8

 

 

 

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