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Bucatini Amatricana

BUCATINI AMATRICIANAFor Papa On Fathers Day!

He’ll Love it!

I am obsessed with this pasta shape and this pasta sauce! When I see it on a menu, I order it. This recipe was born in the town of Amatrice, Italy. If you can find guancale substitute that for the pancetta. If you can’t find either then use a thick cut bacon, how simple is that! The sauce cooks quickly so grab some wine and enjoy this recipe.

 

You’ll need:

  • 2 tbs extra virgin olive oil.
  • 8 ounces pancetta sliced into small strips
  • 1 onion cut in half then cut into thin slices.
  • 1 tsp crushed red pepper flakes (more or less to taste).
  • 4 garlic cloves sliced thin.
  • 1 can whole Italian plum tomatoes crushed by hand with all the juice.
  • 1 pound bucatini pasta
  • Grated Pecorino Romano cheese

 

Directions:

  1. Bring a large pot of salted water to boil for the pasta
  2. Put a large 12-13″ skillet on medium heat add the olive oil, pancetta, onion, garlic and red pepper flakes
  3. Sauté this for about 10 minutes
  4. Drain most of the fat from the skillet leaving a tablespoon or so
  5. Then add the tomatoes and all the juice
  6. Allow this to come to a boil then lower the heat to a simmer
  7. Simmer this for about 15 minutes
  8. While the sauce is simmering cook the pasta 2 minutes short of recommended time, strain and add directly to the sauce
  9. Finish cooking the pasta in the sauce for 2 minutes
  10. Serve from the skillet and top with grated Romano and a drizzle of extra virgin olive oil

 

Daniel Mancini

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