Bucatini Mock Amatriciana

• 2 onions, sliced 1/3 inch thick (at least 3 cups)
• 1/2 cup extra-virgin olive oil
• 1 teaspoon coarse sea salt or kosher salt, plus 1 tablespoon for the pasta pot
• 1/2 teaspoon peperoncino flakes, or to taste
• 4 cups (or a 35-ounce can) canned Italian plum tomatoes, preferably San Marzano, crushed by hand
• 1 pound bucatini
• 2 cups freshly grated pecorino
• A heavy-bottomed skillet or saute pan, 12-inch diameter or larger
• A large pot, 8-quart capacity or larger, with a cover, for cooking the pasta

1. Scatter the sliced onions in the big skillet, and pour in a cup of water.
2. Bring the water to a boil, and simmer over moderate heat, softening the onions, until the water has almost totally evaporated.
3. Pour in 1/3 cup of the olive oil, and stir to coat the onions.
4. Raise the heat a bit, season with the salt and peperoncino, and cook, stirring frequently, until the onions are lightly colored, 4 to 5 minutes.
5. Pour in the crushed tomatoes, stir well, and bring to a boil.
6. Cook the sauce at a good bubbling pace for 10 minutes or so, until slightly thickened.
7. Meanwhile, heat 6 quarts of water, with a tablespoon salt, to the boil in the large pot.
8. When the tomatoes have been perking for a few minutes, drop in the bucatini and cook until quite al dente.
9. Lift the pasta from the pot with tongs, drain briefly, and drop it onto the simmering sauce.
10. Toss together for a minute or two, until the pasta is fully cooked and coated with sauce.
11. If necessary, boil rapidly until any soupiness in the skillet has been cooked down.
12. Turn off the heat, drizzle over the remaining olive oil, and toss with half of the grated pecorino.
13. Serve immediately, passing more cheese at the table.

onions, extravirgin olive oil, salt, peperoncino flakes, italian plum tomatoes, bucatini, freshly grated pecorino, skillet, larger

Taken from www.epicurious.com/recipes/food/views/bucatini-mock-amatriciana-384338 (may not work)