Bucatini All'Amatriciana (Award-Winning Comfort Food) - Anne Burrell, "Worst Cooks in America" & “Secrets of a Restaurant Chef”, Guest on “The Kitchen” on the Food Network.

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Yannie

Extra-virgin olive oil

8 ounces guanciale, cut in ¼-inch strips

2 large onions, cut in ½-inch dice

½ to 1 teaspoon crushed red pepper flakes

Kosher salt

2 (28-ounce) cans San Marzano tomatoes, passed through the food mill

1 pound bucatini or perciatelli

½ cup grated Parmigiano-Reggiano, plus extra for garnish

1 tablespoon minced chives, for garnish, optional

Directions at foodnetwork.com

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