Bucatini Amatriciana
Bucatini Amatriciana is on the list of names for my first born. As with many great Italian dishes, high quality ingredients are very important. So, get out that precious jar of tomato you canned yourself. Splurge on the good pasta. Make an effort to get the ingredients and then keep them on hand from now on. And, of course, make sure you have the grated cheese.
Bucatini Amatriciana
Category
Main Course
Servings/Yield
2
Author
Helen Park
Bucatini Amatriciana is on the list of names for my first born. As with many great Italian dishes, high quality ingredients are very important. So, get out that precious jar of tomato you canned yourself. Splurge on the good pasta. Make an effort to get the ingredients and then keep them on hand from now on. And, of course, make sure you have the grated cheese.
Ingredients
-
1/2c olive oil
1/2c pancetta, guanciale, or unsmoked bacon, small dice
1/2c onion small dice
2 garlic cloves thinly sliced
1T tomato paste
-
1T Pizza Posto
2c canned tomato dice (or good tomato sauce)
6oz Bucatini pasta
-
Fine sea salt
-
Black pepper
-
Peperoncini to taste
Freshly grated Pecorino Romano
Directions
Boil a large pot of salted water to cook pasta.
In a Dutch oven or heavy skillet, heat the olive oil and cook the pancetta, onion, and garlic until tender.
Stir in the tomato paste and cook until it begins to brown.
Add the Pizza Posto, peperoncini, and tomato dice and simmer for 10 minutes or until the sauce is thick rich and flavorful.
Cook the pasta in the boiling water, stirring occasionally, for 2 minutes before al dente.
When ready, reserve a cup of pasta water and drain the pasta, adding the pasta to the sauce along with half a cup of the reserved water.
Finish cooking the pasta to al dente with the sauce, stirring to coat. Season with salt and pepper to taste.
Divide into bowls and serve with plenty of grated Pecorino Romano.
Recipe Note
Recipe Notes
Even if you don’t have an amazing, precious, hand selected jar of tomatoes, please make this recipe – with good, jarred tomato sauce if you have to. It will become part of your life - impressing your dates; the best friend coming over for a catchup night; those warm memories of the time you made pasta with your <insert nostalgic generational relative here>; or a way to remember that amazing pasta you had in Italy pre-pandemic.
And also, here is some guidance for canning tomatoes, just in case.
If using a finished tomato sauce, add ½ cup of water when adding it to the pancetta/onion/garlic mixture.
Questions? Contact helen@laboiteny.com
