A classic Roman sauce, "Amatriciana" is named after the nearby town of Amatrice, Italy. This sauce in "Bucatini allAmericana" is pure simplicity with an intense flavor all blended together, yet gets its robust gusto from only a handful of ingredients. Numerous interpretations for this recipe abound, but every version always includes perfectly red, sun-ripened Italian tomatoes, pancetta or guanciale, onions, garlic, and a sprinkle of fiery hot peperoncini (hot red pepper flakes). Amatriciana sauce is traditionally served with bucatini, similar to spaghetti, but with a long hollow tube through the entire noodle. Purists will only use guanciala that has until recently, been difficult to locate in the States. But I've provided a link on Amazon for you to purchase it. It's pricy stuff, but you can freeze what you don't use for later. The reason for the preference for guanciale (that originated in the Roman Lazio region of Italy) is that it is a cut of pork that has … Read More . . .