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