Mario Batali's Bucatini All'Amatriciana

Jan. 30, 2007 — -- (Bucatini With Bacon and Tomato)

Prep time: 15 mins.

Cook time: 23 mins.

Serves 4

Ingredients

¼ cup extra-virgin olive oil

12 ounces thinly sliced guanciale, pancetta, or good bacon

1 red onion, cut lengthwise in half and then into ¼ inch thick half-moons

3 cloves garlic, sliced

1½ teaspoons hot red pepper flakes

2 cups Basic Tomato Sauce (below) or 1 jar of prepared sauce + ½ cup water

1 pound Barilla bucatini

Freshly grated Pecorino Romano cheese

Directions

1. Bring 6 quarts of water to a boil in a large pot, and add 2 tablespoons salt.

2. Meanwhile, in a 10-to-12-inch saute pan, combine the olive oil, bacon, onion, garlic and red pepper flakes; set over low heat and cook until the onion is softened and the bacon has rendered much of its fat, about 12 minutes.

3. Drain all but ¼ cup of the fat out of the pan. Add the tomato sauce, turn up the heat, and bring to a boil, then lower the heat to a simmer and allow to bubble for 6 to 7 minutes.

4. While the sauce simmers, cook the bucatini in the boiling water for about a minute less than the package directions specify, until very firm; drain.

5. Add the pasta to the simmering sauce and toss for about 1 minute to coat. Divide the pasta among four heated bowls and serve immediately, topped with freshly grated Pecorino Romano cheese.

Basic Tomato Sauce

¼ cup extra-virgin olive oil

1 Spanish onion, chopped in ¼-inch dice

4 garlic cloves, peeled and thinly sliced

3 tablespoons chopped fresh thyme leaves, or 1 tablespoon dried

½ medium carrot, finely shredded

2 (28-ounce) cans of peeled whole tomatoes, crushed by hand and juices reserved

In a 3-quart saucepan, heat the olive oil over medium heat. Add the onion and garlic, cook until soft and light golden brown, about 8 to 10 minutes.

Add the thyme and carrot and cook 5 minutes more, until the carrot is quite soft.

Add the tomatoes and juice and bring to a boil, stirring often. Lower the heat and simmer for 30 minutes until as thick as hot cereal. Season with salt to taste.

Note: Sauce holds 1 week in refrigerator or up to 6 months in freezer.

Inspired by Kristin Davis, recreated by Mario Batali