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Bucatini all' Amatriciana

Author: Roz | La Bella Vita Cucina

Ingredients

  •  
  • 2 tablespoons extra-virgin olive oil
  • 12 ounces pancetta or guanciale
  • 1 onion chopped
  • 5 cloves garlic minced
  • 1/4 teaspoon pepperoncini dried red pepper flakes
  • 2 tablespoons red wine
  • 28 ounces tomatoes San Marzano pureed or Mutti 'passata' sauce
  • sea salt freshly grated
  • black pepper freshly grated
  • 2 teaspoons sugar or ½ cup shredded carrot
  • 2 basil leaves large
  • 1 sage leaf large
  • 1 sprig rosemary
  • 1/4 cup Italian parsley minced
  • 1/2 cup pecorino romano cheese freshly grated
  • 1 pound noodles Bucatini pasta
  • 1/2 cup pasta cooking water
  • pancetta
  • Italian parsley
  • Pecorino Romano Pass the grated, or Parmigiana
  • or guanciale guanciale
  • 1 onion chopped
  • 5 cloves garlic minced
  • 1/4 teaspoon pepperoncini dried red pepper flakes
  • 2 tablespoons red wine
  • San Marzano pureed or Mutti 'passata' sauce

Mutti 'passata' sauce

  • sea salt freshly grated
  • black pepper freshly grated
  • 2 teaspoons sugar or ½ cup shredded carrot
  • 2 basil leaves large
  • 1 sage leaf large
  • 1 sprig rosemary
  • 1/4 cup Italian parsley minced
  • 1/2 cup pecorino romano cheese freshly grated
  • Bucatini pasta

Bucatini

  • 1/2 cup pasta cooking water
  • pancetta
  • Italian parsley
  • Pecorino Romano pass the grated, or Parmigiana

Instructions

  • Saute’ the pancetta or guanciale in olive oil on medium heat in a heavy skillet.  
  • Add the onions, garlic, and hot red pepper flakes (or 1 dried peperoncino).   Saute until browned, about 10 minutes.
  • Add freshly chopped tomatoes OR use imported Italian San Marzano tomato‘ passata' from the MUTTI  brand.
  • It is entirely up to you to add wine at this point.  
  • Gently stir the mixture until nicely blended together.  
  • Bring to a simmer, reduce the heat to medium-low, and cook at a gentle simmer for about 20 minutes, until the sauce is thickened.
  • In boiling, salted water, cook your pasta (bucatini) for no more than 5 minutes until al dente and strain the water, leaving 1/2 cup of pasta water to add to the sauce.  
  • Pour the strained pasta into a large, shallow, and wide pasta bowl. You can use any hefty shape of pasta that you prefer, but it is traditionally served with bucatini.
  • Add about a handful of freshly grated pecorino cheese to the simmering sauce on the stove and blend well.  Then carefully pour the hot Amatriciana sauce onto the hot pasta.
  • Gently and thoroughly stir the sauce with the pasta.  
  • Add the reserved pasta water a little at a time to loosen the sauce to your desired consistency.  Taste.  Add more cheese if you like.  Make sure you have a lot of grated pecorino cheese to take to the table also.