Bucatini Alla Amatriciana

• 1 cured pork jowl or Guanciale, sliced on the bias and cut into large pieces
• 1 red onion peeled cut in half and into large pieces
• 1 tablespoon extra-virgin olive oil good quality
• 1 pound bucatini from Rustichella di Abruzzo
• salt
• pepper
• 2 tomatoes ripe, oven roasted
• 1 teaspoon tomato paste
• 8 ounces tomato passata
• 2 tablespoons parsley picked and washed
• 1 chunk pecorino cheese
• 3 pounds salt
• 1 pound brown sugar
• 1 1/2 cups chili flakes
• 1 cup peppercorns
• 1 cup black pepper ground
• 2 ounces tinted curing mix or P1
• 8 fluidounces extra-virgin olive oil
• 10 cans San Marzano tomatoes
• 1 tablespoon sugar granulated
• 1 teaspoon chili flakes
• 1 teaspoon black pepper ground
• 1 teaspoon kosher salt OR sea salt

1. 1. In large stock pot, bring 6 quarts of water to a boil and add 2 tablespoons of salt. The water should be as salty as "soup that you would send back for being too salty"
2. 2. In a cool 12" to 14" saute pan, in a single layer place Guanciale slices and red onion and cook over medium low heat until you hear it start to sizzle
3. 3. Then add 1 TBL extra-virgin olive oil to the pan and cook until most of the fat has been rendered from the Guanciale, turning occasionally as needed
4. 4. Put the pasta in the water and stir for one minute until it is ready to cook on its own
5. 5. Remove the Guanciale to a plate lined with paper towels and discard half the fat
6. 6. Return the Guanciale to the pan with the onions and chili flakes and cook over medium-high heat for 5 minutes, or until the onions and Guanciale are light golden brown
7. 7. Season with salt and pepper, add Passato Sauce, oven roasted tomatoes and tomato paste, reduce the heat, and simmer for 10 minutes
8. 8. Cook the bucatini until al dente, approximately 6 minutes. The pasta should be firm enough to have some "chew" but not so firm that it sticks in your molars. Drain the pasta, reserving some of the pasta water, and add pasta to the simmering sauce
9. 9. Add parsley leaves, increase the heat to high and toss vigorously to coat the pasta completely with the sauce. Add pasta water if the mixture is too dry.
10. 10. Divide the pasta among four warmed pasta bowls and top with freshly grated Pecorino cheese and serve immediately
11. 1. In a 3-quart saucepan, heat olive oil over medium heat
12. 2. Add the tomatoes, crushing them with your hands as you add them and their juice and bring to a boil, stirring often
13. 3. Lower the heat and simmer for 30 minutes until as thick as hot cereal
14. 4. Season with salt, pepper, sugar and chili flakes
15. 5. This sauce holds 1 week in the refrigerator or up to 6 months in the freezer.

pork jowl, red onion, extravirgin olive oil good quality, rustichella, salt, pepper, tomatoes, tomato paste, tomato passata, parsley, pecorino cheese, salt, brown sugar, chili flakes, peppercorns, black pepper, curing mix, extravirgin olive oil, tomatoes, sugar, chili flakes, black pepper, kosher salt

Taken from www.yummly.com/recipe/Bucatini-Alla-Amatriciana-2255018 (may not work)