Bucatini with Amatriciana Sauce
1lb Bucatini Pasta
1 Small Yellow Onion, small dice
5 oz Pancetta
2 Cloves Garlic, minced
1/2 Cup White Wine
28oz Canned Tomatoes
1 tsp Smokey Bacon Sea Salt
1/2 Cup Parmesan, finely grated, plus more to finish
1 Tbsp Parsley
Bring 4 quarts of water to a boil. Season with 1 pasta rock according to package directions. Add pasta and cook to package directions. Drain and cover until ready to use.
Meanwhile in a large saute pan heat the olive oil over medium high heat. Add the onion and saute until translucent, about 5-6 minutes.
Add pancetta to the pan and cook until golden, about 6-7 minutes. Add the garlic and cook for an additional minute.
Add white wine and bruschetta. Cook until wine reduces by half, about 4-5 minutes.
Add tomatoes and sea salt and stir to combine. Reduce heat to medium low, cover pot, and simmer for 20-30 minutes.
Finish sauce with parmesan cheese. Add bucatini to the saute pan and toss to coat. Continue to cook an additional 1-2 minutes to ensure pasta is warmed through.
Serve with fresh parsley and a sprinkle parmesan.