Bucatini All' Amatriciana

Prep Time: 5

Cook Time: 20

Total Time: 25

Servings: people

Bucatini all’ Amatriciana is probably the most famous pasta of central Italy. Onions, pancetta, tomato, and strong pecorino romano cheese cling to perfectly cooked bucatini pasta.

Ingredients

2 tablespoons olive oil
3½ ounces pancetta, chopped into small bits
1 medium onion, finely chopped
1 whole dried chili pepper, chopped and seeds removed
28 ounces can San Marzano Italian Tomatoes, chopped
½ cup dry white wine
salt and pepper, to taste
1 pound bucatini or spaghetti pasta
¾ cup pecorino Romano cheese, freshly grated

US - Metric

Instructions

Pour the olive oil into a large skillet that can hold the cooked pasta. Add the pancetta, onion, and crushed red pepper. Cook, stirring occasionally over medium heat, until the pancetta and onion are golden, about 12 minutes.
Add the wine and bring to a simmer.
Stir in the tomatoes, add salt and pepper to taste. Bring the sauce to a simmer and cook, stirring occasionally, until it thickens and tastes very rich.
Cook the pasta in salted boiling water, stirring often until al dente, soft, yet firm to the bite. Reserve a cup of the cooking water and drain the pasta in a colander.
Toss the pasta with the sauce over medium-low heat for about 1 minute or until the pasta is coated. Add a little of the cooking water if the pasta seems dry.
Remove from the heat, and add the cheese.

Equipment

Notes

Store: Place in an airtight container and refrigerate for up to 3 days.
Freeze: This pasta can be frozen in a freezer container for up to two months. Thaw for one day in the fridge before reheating.
Reheating: Place the desired amount in a saucepan and heat over low heat until hot. Add a tablespoon of water to help thin the sauce.

The use of white wine, although it adds a great layer of flavor, is optional in this recipe.
Peeled and whole tomatoes will work fine; crush them before cooking.

Nutrition

Giangi's Kitchen provides nutritional information, but these figures should be considered estimates, as a registered dietician does not calculate them.