| Bucatini pasta, for one!
|
 |
| In a skillet, sauté the garlic, onion and red pepper flakes. Boil the pasta. Add the prosciutto and tomatoes and simmer until pasta is ready. Salt and pepper to taste. Drain pasta then add to skillet. Toss and serve.
|
Ingredients:
Serves 4
1lb. Bucatini pasta (Rustichella d’Abruzzo is the best.)
8 oz diced prosciutto (use a prosciutto end)
1 small white onion, diced
2 cloves garlic, minced
2 Tbsp. olive oil
14oz can crushed tomatoes
1 tsp crushed red pepper flake (more or less, depending on how spicy you like it)
Salt & pepper
|
|
| Serving Suggestions and Tips: |
|
| A nice, simple Sangiovese (Crinaccio, perhaps) goes great with this.
|
|
Bucatini all'Amatriciana