Photo: Spaghetti with a Hole with Bacon and Tomato Bucatini All'Amatriciana Recipe
Ingredients
- 3/4 pound guanciale, thinly sliced and rendered, may substitute pancetta, or even good bacon
- 3 cloves garlic, sliced
- 1 red onion, cut in half and sliced
- 1 1/2 teaspoons chile flakes
- Salt and pepper
- 2 cups basic tomato sauce, recipe follows
- 1 pound bucatini
- Pecorino Romano
Directions
Bring 6 quarts of water to a boil and add 2 tablespoons salt.
In a 12 to 14-inch saute pan, combine guanciale, garlic, onion and chili flakes and saute until onion is soft. Season with salt and pepper. Add tomato sauce, reduce heat and allow to simmer 10 to 15 minutes.
Cook bucatini according to package directions, until tender but still al dente, about 12 minutes. Remove pasta from heat, drain and add to simmering sauce. Toss to coat and divide among 4 heated bowls. Serve immediately, topped with freshly grated pecorino.
BASIC TOMATO SAUCE:
- 1/4 cup extra virgin olive oil
- 1 Spanish onion, chopped in 1/4-inch dice
- 4 garlic cloves, peeled and thinly sliced
- 3 tablespoons chopped fresh thyme leaves, or 1 tablespoon dried
- 1/2 medium carrot, finely shredded
- 2 (28-ounce) cans peeled whole tomatoes, crushed by hand and juices reserved
- Salt, to taste
In a 3-quart saucepan, heat the olive oil over medium heat. Add the onion and garlic and cook until soft and light golden brown, about 8 to 10 minutes. Add the thyme and carrot and cook 5 minutes more, until the carrot is quite soft. Add the tomatoes and juice and bring to a boil, stirring often. Lower the heat and simmer for 30 minutes until as thick as hot cereal. Season with salt and serve. This sauce holds one week in the refrigerator or up to six months in the freezer. Yield: 4 cups
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By tymodd
on December 07, 2011
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Flavors were great, though it came out a little greasier than the versions I've had in restaurants. Otherwise a simple, delicious meal that's certainly worth the effort. I'll be making this again.
By cupcake absolute
Near Yorktown,VA.
on September 25, 2011
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Bucatini is a seriously fun and tasty form of Spaghetti.This is a favourite recipe from Chef Batali.Have adored the "holes" inside of Pasta for years. A great Dish for upcoming Halloween,as well as an April's Fools "surprise".What Will be Recalled?The delicious Dish that seems Only Chef Batali can conjure to salivate and deliver to our Palates to please and beg for more.Tomatoey,if a word.Pecorino is a favourite Cheese.Save the "Parm" for another meal.
By mono33034010
Plainsboro, NJ
on January 06, 2011
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This was a homerun. My husband was born and raised in Italy and he said the sauce tasted like it was made by one of his Zia's or his Nonna. That's the highest praise there is in this household. = I have tried at least three or four l'amtriciana recipes - all good dishes but none that had that rich smokey flavor that the dishes had when we were in Rome. This one was SPOT ON. I stuck to the recipe for the most part -- kept all the fat that the pancetta made once rendered, added a little more of the base red sauce -- and it was delicious!!!
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