Bucatini all’Amatriciana Recipe

Bucatini all’Amatriciana

Bucatini all’Amatriciana is typically Roman pasta dish, traditionally made with guanciale, a red version of spaghetti alla gricia, where the influence of Neapolitan cuisine appears with the use of tomato. While the original recipe comes from the town of Amatrice (now in the Lazio region but before in the Abruzzo region), it is in Rome where people eat bucatini with this sauce. But in Amatrice, sugo all’amatriciana, which means sauce in the Amatrice style, is almost always served with spaghetti. Actually Amatrice claims the invention of spaghetti.

Good for serving: 2 - 3 persons Ingredients: 2 tblsp of olive oil  1/4 of a pound pancetta or guanciale, chopped  1 small yellow onion, chopped  2 cloves of garlic, chopped  1/4 teaspoon of red pepper flakes  1 28 oz can of imported Italian tomatoes  salt to taste  1 pound of bucatini pasta  1/2 cup freshly grated Pecorino Romano cheese

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Bucatini all’Amatriciana Cooking Instruction: Heat olive oil in large saucepan over medium heat. Add the pancetta or guanciale and cook, stirring often, until goldenbrown, about 10 minutes. Add the onion and saute until translucent, about 5 minutes. Add the garlic and red pepper flakes and saute until garlic is golden, about 1 minute longer.  Crush tomatoes and add with juices to pan. Add salt pepper and a little water. Bring to a simmer and cook uncovered, stirring occasionally, until the sauce thickens, about 15 to 20 minutes.  While the sauce is cooking, bring a large pot of water to a boil. Add 1 tablespoon of salt and the bucatini. Cook uncovered over high heat until al dente.  Drain the pasta, then add the pasta and 1/4 cup of the Pecorino Pomano to the sauce in the saucepan and toss well. Transfer to warm serving plates and serve immediately, with the remaining Pecorino Romano on the side.

Author : phils

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