Description
Bucatini all’amatriciana is the quintessential Italian classic. Simple, elegant and all around delicious. Perfect.
Ingredients
- Guanciale
- Whole canned tomatoes (approx. 1 kg or 28 oz, preferably San Marzano)
- Olive oil
- Half a glass of dry white wine
- Red chile pepper flakes
- Salt
- One package (approx. 500g or 16 oz. bucatini. (Or, substitute spaghetti or rigatoni))
- Pecorino
Instructions
- Dice the guanciale into pieces of approximately .5 cm (1/4 inch) thick, 2.5 cm (1 inch) long. Set aside.
- Fill a medium size pot with water, and put on heat to bring to a boil.
- Pass the canned tomatoes through a food mill to eliminate seeds and pulp. If you don’t have a food mill, blend the tomatoes in a blender to render it smooth and free of chunks.
- Add a few tablespoons of olive oil to a large skillet over medium heat. Once the oil is hot, add the guanciale. After a few minutes, add red pepper flakes to taste. When the guanciale takes on a golden brown color, add half a glass of white wine, and let it cook off.
- Add the tomatoes, and salt to taste. Let cook for 10-15 minutes until the sauce thickens and takes on a deep red color.
- In the meanwhile, when the water boils, toss a handful of salt into the water and add the bucatini. Cook to al dente according to the directions on the package.
- When cooked, drain the pasta well, and then add it to the skillet with the sauce. Stir together over low heat. Serve hot with pecorino grated on top.
- Prep Time: 15 minutes
- Cook Time: 28 minutes
- Category: Italian, Main Course, Main Courses, Pasta, Primi
- Cuisine: Italian