While reading about the earthquake in Italy, I found that the devastated town of Amatrice was preparing for its 50th annual food festival. The festival celebrates the towns beloved dish, pasta with Amatriciana sauce. The authentic version of this dish uses guanciale (cured pork cheeks), but pancetta is also commonly used. The pancetta is sauteed in olive oil, then removed from the pan. Sliced onions and garlic are lightly caramelized in the rendered fat, then a sprinkling of red chili flakes and white wine is added. The pancetta and a can of crushed San Marzano tomatoes are added to the pan and it's cooked just long enough to boil the pasta. I added some pasta water to thin it out a little. I had never used bucatini pasta before but it was the pasta of choice for most Amatriciana recipes I found on-line. I really enjoyed this dish but most of all I love that a town comes together and people travel from all around to celebrate this pasta made with fresh, local ingredients.
https://www.youtube.com/watch?v=h2P2amdXif8
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