Bucatini all'Amatriciana
Simple and flavorful, Bucatini all'Amatriciana is a classic pasta dish named for Amatrice, Italy, a small town northeast of Rome, Bon appétit!
Servings: 4
Ingredients
- 1 T. extra virgin olive oil
- 6 oz. guanciale diced (about 1/4-inch thick)
- 1 pinch red pepper flakes
- 1/4 c. dry white wine
- 1 (15 oz.) can San Marzano whole peeled tomatoes crushed by hand
- Kosher salt and freshly ground black pepper to taste
- 1 lb. dried bucatini pasta
- 1/2 c. grated Pecorino Romano cheese plus more for serving
Instructions
- In a large skillet, heat olive oil over medium heat. Add guanciale or pancetta and red pepper flakes. Cook, stirring, until lightly browned, about 4-5 minutes. Carefully, add wine and cook, scraping up any browned bits on bottom of pan, until nearly evaporated, about 3 minutes.
- Add tomatoes, reduce heat to low, simmer stirring occasionally until sauce thickens; season with salt and pepper.
- Meanwhile, In a large pot, boil pasta in salted water until al dente, about 1 minute less than package recommends. Using tongs, transfer pasta to sauce, along with 1/4 cup pasta cooking water. Cook over medium-high heat, stirring and tossing rapidly, until pasta is al dente and sauce has thickened and begins to coat noodles. Remove from heat, add cheese; stir to combine.
- Divide among bowls, serve immediately, passing more cheese and red pepper flakes at the table.
- Cook’s Note: If you can’t find guanciale you can substitute pancetta.
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