Bucatini All'Amatriciana

• 8 ounces
• , cut into 1/4-inch dice
• 2 teaspoons red-pepper flakes
• 2 (14.5 ounce) cans stewed tomatoes with juices, chopped
• 1 1/2 pounds bucatini or spaghetti
• Kosher salt
• 1/4 cup extra-virgin olive oil
• 1 1/4 cups (4 ounces) grated Pecorino Romano

1. Cook
2. in a large deep skillet over medium heat, stirring occasionally, until browned and crisp and fat is fully rendered, about 10 minutes. Stir in crushed red pepper and cook for 1 minute. Add tomatoes and simmer until thickened and tomatoes have broken down, about 15 minutes.
3. Meanwhile, cook pasta in a large pot of salted water until just al dente. Drain pasta, reserving 1 cup pasta cooking liquid. Add pasta to skillet along with reserved cooking liquid and cook over high heat, stirring and tossing, until pasta is thickly coated with sauce, about 3 minutes. Stir in oil and cheese and serve.
4. The sauce can be cooked up to 3 days ahead. Refrigerate in an airtight container.

redpepper, tomatoes, bucatini, kosher salt, extravirgin olive oil, romano

Taken from www.epicurious.com/recipes/food/views/bucatini-allamatriciana (may not work)