*  Exported from  MasterCook II  *
 
                         Bucatini All' Amatriciana
 
 Recipe By     : CHEF DU JOUR DJ9270 MICHAEL ROMANO
 Serving Size  : 4    Preparation Time :0:00
 Categories    : Chef De Jour                     Pasta\Dumplings
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    3      Pounds        fresh tomatoes -- coarsely chopped
    1      Tablespoon    olive oil
    1      Pound         pancetta -- cut in 3X1 pices
    1      Cup           diced onion
    1      Cup           white wine
    2 1/2  Tablespoons   minced fresh chili pepper -- seeds removed
    1      Teaspoon      dried red pepper flakes
      1/2  Cup           sliced fresh basil leaves -- plus 4 sprigs
    1 1/2  cups          finely grated Pecorino Romano
    1      teaspoon      kosher salt
                         Freshly ground black pepper
      3/4  pound         Bucatini -- or Perciatelli
 
  In a 3-quart non-reactive saucepan heat the tomatoes over medium heat
 until juicy, about 5 minutes. Pass the tomatoes through a food mill and
 puree. Set aside
 
 Wipe saucepan clean and return to medium heat. Add olive oil
 and pancetta and cook, stirring for, about 15 minutes or until
 pncetta is crisp. Remove from pan with slotted spoon and reserve.
 
 Pour off all but about 2 tablespoons of fat from the pan. Add
 pnions and cook over medium heat until golden, about 5 minutes. Add white
 wine and reduce by 3/4. Add reserved tomatoes, chili
 pepper, and red pepper flakes. Simmer gently for 30 minutes, stirring
 occasionally with a wooden spoon.
 
 Add reserved pancetta, basil, and 3/4 of the Pecorino Romano.
 Season with salt and pepper. Simmer for an additional 15 minutes,
 stirring occasionally. (May be prepared ahead up to this point, and frozen
 for future use.)
 
 Bring 1 gallon of water to a boil and add 1 tablespoon of salt. Cook
 the bucatini until al dente. Drain and toss with the sauce.
 Pour into a warmed serving bowl and  sprinkle with remaining
 cheese.Garnish with  basil sprigs.
 
    Yield: 4 serving
 
 
                    - - - - - - - - - - - - - - - - - -
 
 NOTES : If fresh tomatoes aren't available substitute canned.
        Pancetta is available at Italian markets,gourmet shops and
        good quality supermarkets.
 
 Enjoy,
 Doug
 FW.DOUG@genie.com
 dgoldin@earthlink.net