Spaghetti Al Amatraciana Recipe
- 1/4 pound thinly sliced pancetta bacon, chopped
- 1 onion, chopped
- 1 teaspoon crushed red pepper flakes
- 1 (14.5 ounce) can crushed tomatoes
- 1/4 cup white wine
- 1/2 pound uncooked spaghetti
- salt and pepper to taste
step 1: In a large skillet over medium heat, cook bacon, onion and red pepper flakes until onion is tender but not browned.
step 2: Stir in the tomatoes and wine; simmer for about 20 minutes. Meanwhile, bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
step 3: Add pasta to the sauce and toss well; simmer for 2 to 3 minutes more (this will infuse the pasta with the sauce). Add salt and black ground pepper to taste; serve.