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Bucatini Amatriciana Recipe

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Category:
Category:
Ingredients:  
Ingredients:  
2 tbsp of olive oil
1/4 of a pound pancetta, chopped
1 small yellow onion, chopped
2 cloves of garlic, chopped
1 28 oz can of imported Italian tomatoes (use 1.5-2 cans)
salt & pepper to taste
1 pound of bucatini pasta
1 cup freshly grated Pecorino Romano cheese
1/2 Parmesan Reggiano to top
Directions:
Directions:
1. Heat olive oil in large saucepan over medium heat. Add the pancetta and cook, stirring often, until golden brown, about 10 minutes. Add the onion and saute until translucent, about 5 minutes. Add the garlic and saute until golden about 1 minute longer.

2. Crush tomatoes and add with juices to pan. Add salt & pepper and a little water. Bring to a simmer and cook uncovered, stirring occasionally, until the sauce thickens, about 15 to 20 minutes.

3. While the sauce is cooking, bring a large pot of water to a boil. Add 1 tablespoon of salt and the bucatini. Cook uncovered over high heat until al dente.

4. Drain the pasta, then add the pasta and 1/4 cup of the Pecorino Pomano to the sauce in the saucepan and toss well. Transfer to warm serving plates and serve immediately, with the remaining Pecorino Romano on the side.

 

 

 

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