4 oz. thick-cut pancetta or lightly smoked bacon, cut in 1/4-in. cubes
2 tbsp. unsalted butter
4 shallots, peeled and sliced crosswise (about 1/4 c.)
1/2 tsp. red pepper flakes
1 28 oz. can whole tomatoes, with juices, lightly pulsed in food processor
1 lb. spaghetti
freshly grated Pecorino or Romano cheese, or Parmesan
Instructions
Bring a large pot of water to boil.
Place 1 tablespoon of the olive oil and the
pancetta in a large skillet over high heat and
cook until the fat is completely rendered and the
pancetta is crispy, about 6 to 8 minutes. Pour off
the fat and reduce the heat to medium-low. Add the
remaining tablespoon of olive oil and 1 tablespoon
of the butter. Add the shallots and red pepper
flakes and cook, stirring, for 1 minute. Add the
tomatoes and bring to a boil. Reduce the heat and
simmer, stirring occasionally, for 30 minutes.
Swirl in the remaining tablespoon of butter.
Meanwhile, generously salt the boiling water. Add
the spaghetti and cook until tender but still
firm. Set the timer for 2 minutes less than the
package instructions specify and taste for
doneness. Drain the pasta and add it to the sauce.
Toss to coat and serve topped with freshly grated
Pecorino Romano cheese.
Originally Submitted
2/23/2011
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