2 tablespoons EVOO
6 ounces chopped bacon
1 teaspoon red pepper flakes
1 teaspoon fresh ground black pepper
1 small yellow onion, minced
2-3 garlic cloves, minced
1-28 ounce can crushed tomatoes
1 pound dried bucatini or spaghetti
Parmigiano-Reggiano or Pecorino Romano
Put your EVOO in a large, heavy-bottomed skillet over medium-high heat, along with your chopped bacon. Cook, stirring frequently, until the bacon is crispy, but not burnt.
Add your red pepper flakes and black pepper, and stir, cooking for 10-15 seconds.
Add onion and cook until soft, about 5-6 minutes.
Add garlic and cook just until fragrant, about 30 seconds.
Add tomatoes and lower heat to low. Stir occasionally, letting cook for 45-60 minutes.
Meanwhile, put a pot of water on to boil. Once it reaches a rolling boil, add your dried pasta and cook until nearly al dente. Add your nearly al dente pasta to amatriciana sauce, along with 1-2 cups of pasta water, and toss to coat. Once pasta is coated and fully al dente, serve with grated parmigiano-reggiano or pecorino.