Bucatini Amatriciana
I love this pasta shape, it’s like a thick spaghetti tube! When you find it buy a few boxes cause you are gonna love it! It’s great with all kinds of sauce but today’s recipe is from the town of, Amatrice Italy!
You will need
- 2 tbs extra virgin olive oil.
- 8 ounces pancetta sliced or you could use a thick cut bacon.
- 1 onion cut in half then cut into thin slices.
- 1 tsp crushed red pepper flakes
- 4 garlic cloves sliced thin.
- 1 can whole Italian plum tomatoes crushed by hand with all the juice.
- 1 pound Bucatini pasta or a spaghetti.
- Pecorino Romano cheese.
Directions
- Bring a large pot of salted water to boil for the pasta.
- In a large 12-13″ skillet on medium heat add the olive oil, pancetta, onion, garlic and red pepper flakes and sauté this for about 10 minutes.
- Drain the fat from the skillet 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 30 minutes on a low heat.
- 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.
- I serve from the skillet and top with grated Romano and a drizzle of extra virgin olive oil.
This is a very easy and very quick sauce to make you can have it done on the table in 40 min.
– Daniel Mancini
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