Thursday, November 8, 2012

Recipe: Bucatini All'Amatriciana

Are you having a dinner party and don't know what to serve?  Below is a recipe for Bucatini All'Amatriciana (via Epicurious).  I am a huge fan of Italian food so, naturally, it is something that I recommend.  Trust me, you are going to love it! 

Bucatini All'Amatriciana


2 tbls. extra-virgin olive oil
4 oz. thinly sliced guanciale, pancetta, or chopped unsmoked           bacon
1/2 tsp. crushed red pepper flakes
1/2 tsp. freshly ground black pepper
3/4 cup minced onion
2 cloves garlic, minced
One 28 oz. can peeled tomatoes with juices, crushed by hand
Kosher salt
12 oz. dried bucatini or spaghetti
1/4 cup finely grated Pecorino (about 1 ounce)


Heat oil in a large heavy skillet over medium heat. Add guanciale/pancetta/unsmoked bacon and sauté until crisp and golden (about 4 minutes). Add pepper flakes and black pepper; stir for 10 seconds. Add onion and garlic; cook, stirring often, until soft (about 8 minutes). Add tomatoes, reduce heat to low, and cook, stirring occasionally, until sauce thickens, 15-20 minutes.
Meanwhile, bring a large pot of water to a boil. Season with salt; add the pasta and cook, stirring occasionally, until 2 minutes before al dente. Drain, reserving 1 cup of pasta cooking water.
Add drained pasta to sauce in skillet and toss vigorously with tongs to coat. Add 1/2 cup of the reserved pasta water and cook until sauce coats pasta and pasta is al dente (about 2 minutes). Add a little pasta water if sauce is too dry.  Stir in cheese and transfer pasta to warmed bowls

♥ Vesna ♥

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