Sunday Lunch with friends, Bucatini Amatriciana

Bucatini Amatriciana

Bucatini Amatriciana, this recipe is a great go to when you are in the mood for a pasta dish that has some character.  It is one of my all time favorites, I love making it for friends and family.  The original dish was born in the town of Amatrice. You will probably recognize the town’s name, it was destroyed in the recent earthquake.   After the devastating earthquake, many Italians showed solidarity for the town and it’s people by making their signature dish.  The recipe originally called for spaghetti, but somewhere, somehow bucatini became associated with this sauce.   I hope you will try it and let me know if you like it as much as I do!

Bucatini Amatriciana

  • Servings: 4
  • Difficulty: easy
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Ingredients

-1 lb bucatini (note- it’s worth using the artisanal pastas i.e. Cavalieri )

-1/2 lb of pancetta dolce or center cut bacon, cubed or slice thin if using bacon

-2 tbls extra virgin olive oil

-1 fresh red hot pepper or dried pepper flakes

-1 medium onion chopped small

-1/2 tsp sugar

-1 large can of tomato sauce

-1 cup + extra Pecorino Romano Cheese (imported)

-sea salt and ground black pepper

Directions

-Place a large pot of cold water on high heat to boil

-In a pan large enough to mix the pasta, add 2 tbls olive oil, the chopped hot red pepper or red pepper flakes and the pancetta or bacon.  On medium heat while  carefully watching start to render the pancetta.

-Chop the onions and add to the pancetta continue to render the bacon while cooking the onions pay close attention not to burn the mixture. Add fresh ground black pepper

-When the Pancetta and onion mixture starts to get golden and the pancetta has rendered its fat add the tomato sauce, sea salt and the sugar.  Stir

-The sauce should slowly bubble stir occasionally. Cook for 10-15 minutes

-Your water should be boiling,  add sea salt course grain to the water, then add the bucatini.  Set your timer for 1-1 1/2 minutes less than package indicates for cooking time.

-Grate the Pecorino Romano Cheese and set aside

-When the pasta timer goes off lift the bucatini out of its water draining over the pot with a pasta fork and place directly into the sauce. Reserve the waterIMG_0080

-Stir over a lively flame adding the cheese. (Note-if the sauce is dry add some pasta water to the mixture.

-Stir in the cheese and serve adding more cheese if you like 

Would love to hear your comments !!!

Bon Appetito!!

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