Bucatini all'Amatriciana

From the Great Big Food Show

Total Time:
30 min
Prep:
10 min
Cook:
20 min

Yield:
6 servings
Level:
Easy

Ingredients
  • 1 pound bucatini (tube pasta that looks like spaghetti with a hole down the center of it)
  • Salt
  • 2 tablespoons extra-virgin olive oil, 2 turns of the pan in a slow stream
  • 1/4 pound, 4 or 5 slices, pancetta*, chopped
  • 1 medium onion, chopped
  • 4 to 6 cloves garlic, chopped
  • 1 teaspoon crushed red pepper flakes
  • 1 (28 ounce) can crushed tomatoes
  • 2 tablespoons chopped flat-leaf parsley
  • Freshly ground black pepper
  • Grated Parmigiano-Reggiano, Grana Padano or Romano, to pass at the table
Directions
  • Bring a large pot of water to a boil and salt the water.

  • Heat a large deep skillet over medium high heat. Add oil and pancetta. Cook pancetta 2 or 3 minutes then add onions and garlic and crushed red pepper flakes. Cook 7 or 8 minutes more, until onions are translucent. Add tomatoes and parsley. Season the sauce with salt and pepper. Simmer sauce over low heat until ready to serve.

  • Cook bucatini pasta to al dente or, with a bite to it. Drain pasta well. Do not rinse. Starchy pasta holds more sauce. Toss hot pasta with sauce and serve. Pass grated cheese at the table to top pasta.

  • * Pancetta is Italian rolled, cured pork, similar to bacon, but not smoked. Look for it at your deli counter. Bacon may be substituted resulting in a smoky tomato sauce.


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