Bucatini all’ Amatriciana
- Prep Time: :15
- Cook Time: :30
- Total Time: :45
- Yield: 4 1x
- Category: Entree
- Method: Stove Top
- Cuisine: Italian
Ingredients
Units
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- 1/2 pound thinly sliced pancetta, coarsely chopped
- 1 red onion, thinly sliced
- 3 garlic cloves, thinly sliced
- 1 1/2 teaspoons crushed red pepper
- 12 ounces prepared tomato sauce
- Kosher salt
- 1 pound bucatini
- 1/2 cup flat-leaf parsley leaves
- Grated Pecorino Romano cheese, for serving
Instructions
- In a large, deep skillet, cook the pancetta over moderate heat, stirring frequently, until lightly browned, about 6 minutes. Using a slotted spoon, transfer the pancetta to a plate. Pour off all but 2 tablespoons of the fat in the skillet. Add the onion, garlic and crushed red pepper and cook over moderately high heat, stirring occasionally, until the onion is lightly browned, about 6 minutes. Return the pancetta to the skillet. Add the tomato sauce, season with salt and simmer until very thick, about 10 minutes.
- Meanwhile, in a pot of salted boiling water, cook the pasta until al dente. Drain the pasta, reserving 1/2 cup of the cooking water.
- Add the pasta to the sauce along with the parsley and the reserved cooking water and stir over moderately high heat until the pasta is evenly coated, 2 minutes. Serve the pasta in bowls, passing the cheese at the table.
Notes
- Often served in Rome’s trattorias, this dish takes its name from Amatrice, a town northeast of the capital. The classic preparation calls for making a sauce of tomatoes, onion and pancetta, and then pairing it with bucatini, a thick spaghetti-like noodle with a hole through the middle. Perciatelli is a very similar but slightly thinner noodle.
Find it online: https://goingmywayz.com/bucatini-all-amatriciana/