Perciatelli all Amatriciana

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Category : Pastas/Risottos

Recipe : Perciatelli all Amatriciana

Perciatelli with Tomatoes and Bacon

With its smoky flavors and the zing of crushed red pepper, here's a perfect pasta
for a blustery winter night. If you can't find perciatelli, which is a long hollow pasta
that's sometimes called bucatini, substitute spaghetti.

Makes 4 servings

1 tablespoon + 1 teaspoon olive oil
1 medium onion, finely chopped
2 ounces well-trimmed Canadian-style bacon, diced
2 cups chopped drained canned Italian plum tomatoes (no salt added)
1/4 teaspoon crushed red pepper flakes
1/4 teaspoon salt
6 ounces perciatelli pasta
1 tablespoon + 1 teaspoon freshly grated Parmesan cheese

Place a large nonstick skillet over medium heat 30 seconds; heat the oil 30
seconds more. Add the onion and bacon; cook, stirring constantly, 5 minutes,
until the onion is golden and the bacon is lightly browned. Add the tomatoes,
pepper flakes and salt; cook, stirring frequently, about 15 minutes, until the
sauce is thickened.
Meanwhile, in a large pot of boiling water, cook the perciatelli according to
package directions. Drain and place in a serving bowl. Add the sauce and cheese
and toss to combine. Divide evenly among 4 plates and serve.

SERVING (1 1/4 CUPS) PROVIDES: 1 Fat, 1 1/4 Vegetables, 1/2 Protein, 2 Breads,
10 Optional Calories.

PER SERVING: 261 Calories, 7 g Total Fat, 1 g Saturated Fat, 9 mg Cholesterol, 392
mg Sodium, 39 g Total Carbohydrate, 2 g Dietary Fiber, 11 g Protein, 73 mg Calcium