Bucatini all’Amatriciana is a classic of Roman cooking. The name comes from Amatrice, a town in Lazio; where the farmers that travelled down to Rome with their produce, including fresh ewe’s milk cheese (pecorino) and mountain pigs, also imported this way of cooking maccheroni and bucatini. It is delicious!
1 pound (450 gr) Bucatini pasta
¼ pound (125 gr) Pancetta (or bacon)
½ onion, chopped
2 tbsp extra-virgin olive oil
pinch of red pepper flakes (or to taste)
1 cup whole canned tomatoes, chopped
1 tbsp tomato paste
¼ cup of pecorino cheese, grated
Bring a large pot of water to a boil.
Meanwhile, in a large skillet heat the oil over medium-high heat. Add the chopped onion and cook until the onion is golden, about 3 to 4 minutes. Add the pepper flakes.
Stir in the tomato paste and cook, stirring for about 1 minute.
Dice the pancetta into small pieces and add to the skillet, stirring until it is transparent.
Chop the tomatoes into small pieces and add to the skillet. Season with ½ teaspoon of salt. Bring to a slow simmer and continue cooking for about 10 minutes, stirring occasionally.
Add 2 tablespoons salt to the boiling water, add the pasta, and cook until al dente, about 8 to 10 minutes. Drain the pasta well.
Note: The pasta and the sauce will be ready at the same time.
Add drained pasta to the skillet with the sauce, and toss well with the sauce to heat through.
Place the pasta in 4 individual pasta bowls and spoon over any sauce remaining in the skillet.
Sprinkle 1 teaspoon of grated pecorino cheese and serve at once.
Preparation and Cooking Time: 15 minutes
This Authentic Italian Pasta recipe is an all time favorite of my family. It has been served to generation after generation regularly.
You can see that in approximately 15 minutes, you can share this tradition with your family and friends.
Article Source by Rosemary Gullo