Bucatini All’AmatricianaRecipe By: Amy Rosen
An authentic staple from the trattorias of Rome, this dish’s robust flavor gets a spicy kick from black pepper and chili flakes. Bucatini is a fat version of spaghetti with a hollow centre, so it holds up well to chunky, rustic sauces.
- 1 tbsp cooking-grade olive oil
- 4 oz. pancetta, diced
- 1 onion, thinly sliced
- 3 cloves garlic, minced
- Pinch dried red chili flakes
- 1⁄2 tsp salt
- 1 28 oz. can crushed tomatoes (San Marzano is preferred)
- 2 bay leaves
- 1⁄2 tsp freshly cracked pepper
- 1 tsp sugar
- 1 lb. dry bucatini pasta
- 1⁄4 to 1⁄2 cup grated Pecorino Romano
- In a large, heavy saucepan, heat oil on medium, add pancetta and cook, stirring often, until golden brown. Remove pancetta from pan with a slotted spoon and set aside to drain on paper towel. Do not clean pan.
- In same pan, sauté onion for about 5 minutes, or until soft, then add garlic, chili flakes and salt and sauté for about 2 minutes, until garlic is fragrant. Add tomatoes, bay leaves, pepper, sugar and cooked pancetta. Bring to a boil, then simmer on medium-low heat, uncovered, for about 30 minutes.
- Bring a large pot of salted water to a boil. Cook pasta in boiling water until al dente, following directions on package. When pasta is cooked, reserve about 1 cup cooking water and set aside. Drain pasta in a colander, then place back into the empty pot and pour tomato sauce overtop, tossing to coat. If sauce is too thick, add some pasta water. Remove bay leaves before serving.
- Dish pasta out into warm bowls and top with grated Pecorino Romano cheese.