Bucatini all'Amatriciana

Description
Contributed by Catsrecipes Y-Group
 * Recipe courtesy Rachael Ray
 * From the Great Big Food Show

Ingredients

 * 1 pound bucatini (tube pasta that looks like spaghetti with a hole down the center of it)
 * salt
 * 2 tablespoons extra-virgin olive oil, 2 turns of the pan in a slow stream
 * ¼ pound, 4 or 5 slices, pancetta, chopped
 * 1 medium onion, chopped
 * 4 to 6 cloves garlic, chopped
 * 1 teaspoon crushed red pepper flakes
 * 1 (28 ounce) can crushed tomatoes
 * 2 tablespoons chopped flat-leaf parsley
 * freshly ground black pepper
 * grated Parmigiano-Reggiano, Grana Padano or romano, to pass at the table

Directions

 * 1) Bring a large pot of water to a boil and salt the water.
 * 2) Heat a large deep skillet over medium high heat.
 * 3) Add oil and pancetta.
 * 4) Cook pancetta 2 or 3 minutes then add onions and garlic and crushed red pepper flakes.
 * 5) Cook 7 or 8 minutes more, until onions are translucent.
 * 6) Add tomatoes and parsley.
 * 7) Season the sauce with salt and pepper.
 * 8) Simmer sauce over low heat until ready to serve.
 * 9) Cook bucatini pasta to al dente or, with a bite to it.
 * 10) Drain pasta well.
 * 11) Do not rinse.
 * 12) Starchy pasta holds more sauce.
 * 13) Toss hot pasta with sauce and serve.
 * 14) Pass grated cheese at the table to top pasta.