Bucatini All’Amatriciana

• 1 large garlic clove, minced
• 1 medium onion, finely chopped
• 2 ounces cured pork, preferably guanciale (or pancetta, or bacon), diced small
• 3 tablespoons extra-virgin olive oil
• 1 drained 28-ounce can peeled whole tomatoes
• 2 small spicy dried chili peppers such as Calabrian or pequin
• Sea salt and freshly ground black pepper
• 1 pound (500 grams) bucatini or other pasta (see head note)
• 1/4 cup chopped fresh parsley
• Freshly grated aged Pecorino Romano or grana padana cheese

1. Combine the garlic, onion, and pork with the oil in a saucepan and set over medium heat. Cook gently, stirring occasionally.
2. When the meat just begins to brown and render its fat, add the tomatoes, breaking them up with your hands as you add them. Stir to mix and continue to break up the tomatoes in the pan, using the side of the spoon.
3. As soon as the tomatoes start to bubble, turn the heat down and simmer gently, stirring occasionally, until the sauce is dense, 20 to 30 minutes. Taste and add salt and plenty of black pepper.
4. Meanwhile, bring a large pot of water to a boil and cook the pasta.
5. As soon as the pasta is al dente, drain it and turn into a warmed serving bowl. Immediately pour the sauce over the pasta and serve, turning the pasta and sauce together at the table and passing grated cheese.

garlic, onion, cured pork, extravirgin olive oil, tomatoes, chili peppers, salt, bucatini, parsley, romano

Taken from food52.com/recipes/41989-bucatini-all-amatriciana (may not work)