Bucatini Pasta with Amatriciana Sauce
The key to this recipe for me, is the pasta cut. 
Having an urge for this pasta I headed to the market and they stopped carrying it! Problem solved, I found it yesterday and bought a case of 20 lbs. Originating from Amatrice in the of Lazio region of Italy. A couple ingredients and simple to make. If you can not find Guanciale or Pancetta you can sub a thick cut bacon.
You’ll need:
- 1-tbsp extra virgin olive oil
- 8 oz guanciale, pancetta, 1/4″ thick, cut into 1″pieces
- 1 medium onion sliced
- 2 garlic cloves sliced
- 1 tsp red pepper flakes
- 1 28oz can whole plum tomatoes crushed by hand
- 1/4 cup grated Pecorino Romano Cheese a must
- 1 lb of bucatini pasta, classic for this dish
Directions:
- Heat the olive oil in a large skillet then add the
pancetta and render the fat. I prefer leaving the fat in the skillet but you can
remove all but 1-tbs. - Add the onion, red pepper, garlic and and cook for 5 minutes on a medium heat.
- Add the tomatoes and turn the meat to medium. Allow this this to come to a boil then lower the heat and simmer uncovered for 10 minutes.
- While the sauce is simmering cook your bucatini pasta 2 minutes short or suggested time.
- Strain the pasta and add to the sauce to finish cooking turning into the sauce to fully coat the pasta.
- Serve with grated pecorino romano cheese.
Daniel Mancini
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