Pasta Amatriciana

• 2 lb. Roma
• San Marzano tomatoes *
• 2 oz. pancetta **
• 1 tbsp. butter
• 1 sm. yellow onion, finely chopped
• 1 lb. bucatini
• Salt and pepper, to taste
• Crushed red pepper flakes (optional)

1. Place tomatoes in a large pan and cover with water.
2. Bring water to a boil; drain water and let cool.
3. When cooled, peel and slice tomatoes and set aside.
4. Heat butter in large skillet; add onion and brown.
5. Add pancetta and cook until edges start to curl, about 5 minutes.
6. Add the tomatoes, salt, pepper and red pepper flakes.
7. Allow sauce to simmer over low heat.
8. Meanwhile, prepare the bucatini according to package directions.
9. When the pasta is ready, the sauce should also be ready.

roma, tomatoes, pancetta, butter, yellow onion, bucatini, salt, red pepper

Taken from www.foodgeeks.com/recipes/18677 (may not work)