d Bucatini Pasta with Amatriciana Sauce | MamaMancini's Original Family Recipe

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:

  1. 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.
  2. Add the onion, red pepper, garlic and and cook for 5 minutes on a medium heat.
  3. 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.
  4. While the sauce is simmering cook your bucatini pasta 2 minutes short or suggested time.
  5. Strain the pasta and add to the sauce to finish cooking turning into the sauce to fully coat the pasta.
  6. Serve with grated pecorino romano cheese.

Daniel Mancini

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