Bucatini All’Amatriciana: Burning Down The Kitchen with Foodie Stuntman

pancetta (sliced thinly or cubed)

to 3 tablespoons of olive oil

red onion (sliced thinly, or chopped finely)

red pepper flakes (more or less depending on taste (I used a lot))

to 3 tablespoons of dried parsley (more or less depending on taste)

red wine vinegar

x 28 ounce cans of red san marzano tomatoes

to 6 tablespoons of tomato paste (more or less depending on taste)

minced garlic

Freshly grated Pecorino or Parmesan cheese (to taste)

package of bucatini pasta (cooked)