One of the recipes for the Cooking Italy group this past month was Amatriciana - Tomato Sauce with Pancetta and Chili Pepper, found on page 157 of the cookbook we are using: Marcella Hazan's Essentials of Classic Italian Cooking.
The recipe itself is quite easy: boil the water for the bucatini while you begin the sauce. The sauce starts with finely minced onions being lightly cooked in the olive oil and a little butter, the pancetta is added and cooked for a short time, then finely minced hot peppers and diced tomatoes are added next, simmering for about 25 minutes.
When the pasta is cooked, you add it to the sauce and toss, giving it a further toss after you add a little freshly grated parmigiano and romano cheeses. Delicious!
Am loving this cookbook and the recipes in it and so is my family. If you would like more information on the Cooking Italy group, want to see the menus and schedules, and want to see fabulous food and photos, visit Angela's site here.